🍰 Moist Ricotta Apricot Cake

Name: Moist Ricotta Apricot Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 5 Eggs; 300 g Sugar; 1 packet Vanilla Sugar; 1 kg Ricotta; 250 g Kefir; 2 tsp grated Lemon Zest; 50 g Semolina; 1 packet Baking Powder; 1 packet Vanilla Pudding Powder; 100 g dried Apricots; Powdered Sugar (for dusting)

680 kcal · 30 min · 4 servings

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Ingredients

5 Eggs
300 g Sugar
1 packet Vanilla Sugar
1 kg Ricotta
250 g Kefir
2 tsp grated Lemon Zest
50 g Semolina
1 packet Baking Powder
1 packet Vanilla Pudding Powder
100 g dried Apricots
Powdered Sugar (for dusting)

Instructions

1. Separate the eggs. Carefully separate the egg whites from the egg yolks.
2. Beat the egg yolks with the sugar and vanilla sugar until creamy.
3. Stir the ricotta, kefir, and lemon zest into the egg yolk mixture.
4. Mix the semolina with the baking powder and vanilla pudding powder.
5. Fold the flour mixture into the liquid batter.
6. Cut the apricots into very small cubes.
7. Mix the apricot cubes evenly into the batter.
8. Beat the egg whites until stiff peaks form.
9. Gently fold the beaten egg whites into the batter.
10. Preheat the oven to 180 degrees Celsius.
11. Pour the batter into a cake pan.
12. Bake the cake for about 50 minutes in the center of the oven.
13. Let the cake cool down completely.
14. Dust the cooled cake with powdered sugar.

Nutrition per serving

kcal: 680
Protein: 22 g · Fett/Fat: 28 g · Carbs: 78 g