Ricotta cake layers with a whipped ricotta filling, beet frosting and a beet glaze.
Combine the whole milk, cream and salt in a large pot over medium heat. Bring the mixture to a boil and let boil, while stirring occasionally, for about 5 minutes.
Once the mixture has boiled for a few minutes, turn the heat off and add the vinegar. Give the mixture a stir and then let it sit for about 5 minutes. You'll see the mixture start to separate into thick parts and thin parts.
Place a mesh strainer over a large bowl and then place a damp cheese cloth over the mesh strainer. Pour the milk mixture over the cheese cloth. Let the mixture strain for about an hour. Discard the liquid in the bowl and pour the ricotta in a bowl to chill until ready to use. Can be made ahead of time and store in the fridge for about 3 to 5 days.
Preheat the oven to 350 degrees F. Prepare three 8-inch or four 6-inch cake pans with spray, parchment paper and spray again. Set aside.
Evenly distribute the batter among the three cake pans (about 16 ounces of batter in each 8-inch pan or 12 ounces In each 6-inch pan) and bake for 23 to 25 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
Combine the ricotta, powdered sugar and orange zest in a food processor. Blend until smooth.
In a separate bowl, beat the heavy whipping cream until very stiff peaks form. Fold in to the ricotta mixture. Use right away.