Prep: 15 min, Cook: 15 min. Preheat oven to 400F. Combine first 4 ingredients and egg yolks in a mixing bowl. Beat with an electric mixer until smooth. Using clean dry beaters, beat egg whites in another mixing bowl until stiff but not dry. Gently fold egg whites into ricotta mixture. Melt butter in a 10 inch ovenproof skillet over medium high heat. Add almonds and saute 1 minute or until golden. Remove from heat. Spoon ricotta mixture evenly into skillet. Cook about 1 minute without stirring. Transfer to oven and bake 12-14 minutes or until just set. Run a spatula around edge of cake and invert onto a serving platter. Sift confectioners sugar over cake just before serving. Garnish with mango slices. Posted to recipelu-digest by molony
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|Serving Size: 1 Serving (1928g)|
|Recipe Makes: 1|
|Calories from Fat: 1515 (41%)|
|Amt Per Serving||% DV|
|Total Fat 168.3g||224 %|
|Saturated Fat 75.6g||378 %|
|Monounsaturated Fat 58.3g|
|Polyunsanturated Fat 16.1g|
|Cholesterol 3433.5mg||1056 %|
|Sodium 1624.4mg||56 %|
|Potassium 2274.5mg||60 %|
|Total Carbohydrate 402.2g||118 %|
|Dietary Fiber 9.2g||37 %|
|Sugars, other 393g|
|Protein 152.5g||218 %|
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Calories per serving: 3656
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