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🍰 Fluffy Ricotta Cake

415 kcal · 30 min · 4 servings

Ingredients

• 150 g Sugar
• 200 g Ricotta
• 1 Orange
• 5 Eggs
• 2 packets Vanilla Sugar
• 220 g Flour (depending on egg size)
• 1 tsp Baking Powder
• Fat (for the pan)
• Baking paper (for the pan)

Instructions

1. 1. Separate the eggs. Set the yolks aside and keep the whites in a separate container.
2. 2. Place the ricotta and the egg yolks into a large bowl.
3. 3. Add the sugar to the ricotta mixture.
4. 4. Beat the ingredients with a mixer on the highest speed until creamy and frothy.
5. 5. Place the flour and baking powder into a kitchen sieve.
6. 6. Sift the dry ingredients directly over the ricotta mixture.
7. 7. Gently fold in the dry ingredients until the batter is uniform.
8. 8. Rinse the orange under hot water to clean the skin.
9. 9. Grate the orange skin finely to obtain zest.
10. 10. Squeeze the juice out of the orange.
11. 11. Beat the egg whites together with the vanilla sugar until stiff peaks form.
12. 12. Stir the orange zest and orange juice into the ricotta batter.
13. 13. Gently fold the stiffly beaten egg whites into the mixture to keep the batter airy.
14. 14. Grease a springform pan.
15. 15. Line the bottom of the pan with baking paper.
16. 16. Pour the batter into the prepared pan.
17. 17. Preheat the oven to 180 degrees Celsius.
18. 18. Bake the cake in the preheated oven for about 45 minutes until golden brown.
19. 19. Check the baking time with the toothpick test.
20. 20. Insert a toothpick into the center of the cake.
21. 21. If the toothpick comes out clean, the cake is done.

Nutrition per serving

• kcal: 415
• Protein: 12 g · Fett/Fat: 14 g · Carbs: 64 g