🍰 Classic Ricotta Cake

Name: Classic Ricotta Cake
Total time: 30 min
Yield: 4 servings
Ingredients: 150 g flour; 100 g butter; 50 g sugar; 1 egg yolk; 1 pinch salt; 5 eggs; 600 g ricotta; 200 g mascarpone; 200 g sugar; 100 g ground almond kernels; 1 packet vanilla sugar; 1 tsp grated lemon zest; 2 tbsp lemon juice; 2 tbsp cornstarch; 200 g maraschino cherries; 3 tbsp apricot jam; powdered sugar

735 kcal · 30 min · 4 servings

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Ingredients

150 g flour
100 g butter
50 g sugar
1 egg yolk
1 pinch salt
5 eggs
600 g ricotta
200 g mascarpone
200 g sugar
100 g ground almond kernels
1 packet vanilla sugar
1 tsp grated lemon zest
2 tbsp lemon juice
2 tbsp cornstarch
200 g maraschino cherries
3 tbsp apricot jam
powdered sugar

Instructions

1. Quickly mix flour, small butter cubes, sugar, egg yolks, and salt into a smooth dough. Wrap it in cling film and let it rest in the refrigerator for 30 minutes.
2. Roll the dough on a lightly floured surface slightly larger than your springform pan. Line the pan with it and pull the edges up.
3. Separate the eggs for the filling. Beat the egg whites until stiff. Whisk ricotta, egg yolks, mascarpone, sugar, vanilla sugar, lemon zest, lemon juice, almonds, and starch until smooth. Gently fold in the egg whites.
4. Drain the cherries and spread them over the dough base. Add the ricotta mixture on top and bake the cake in a preheated oven at 180°C for about 1 hour on the second rack from the bottom.
5. Let the cake cool down for about 20 minutes in the turned-off oven after baking.
6. Warm the apricot jam, strain it through a sieve, and brush it over the cake surface. Dust the cake generously with powdered sugar.

Nutrition per serving

kcal: 735
Protein: 18 g · Fett/Fat: 40 g · Carbs: 90 g