eggs and sugar on medium speed in bowl with an electric mixer 5 minutes
or until thick. Gently fold in flour and butter; pour into greased and
floured 8-inch round cake pan. Bake in preheated 350°F oven 40 minutes
or until cake feels firm when touched in center. Cool in pan 5 minutes.
Remove from pan and cool completely on wire rack.
make Ricotta Filling: Beat Ricotta cheese, sugar and vanilla on medium
speed in bowl with electric mixer 3 minutes. Fold in whipped cream and
make Whipped Cream Frosting: Beat cream on high speed in bowl with
electric mixer until soft peaks form. Beat in sugar and vanilla.
cake in half horizontally using sharp serrated knife. Cut each layer in
half again horizontally. Place 1 layer on serving platter; spread with
one-third Ricotta filling. Repeat procedure, ending with cake layer. No
sooner than 6 hours before serving, frost sides and top of cake with all
but 1 cup frosting. Decorate with remaining frosting, chopped chocolate
and fruit. Refrigerate until serving time.