Ricotta and Strawberry Cake
Category: Desserts
Serves: 6
Ingredients:
| Ingredient | Quantity |
|---|---|
| Eggs | 110g |
| All-purpose flour | 50g |
| Sugar | 70g |
| Acacia honey | 5g |
| Lemon zest | ½ lemon |
| Water | 150g |
| Lemon zest (for syrup) | ½ lemon |
| Sugar (for syrup) | 75g |
| Vanilla bean | ½ pod |
| Strawberries | 300g |
| Sambuca (or other anise-flavored liqueur) | 20g |
| Sugar (for macerating strawberries) | 15g |
| Cow’s milk ricotta | 350g |
| Fresh liquid cream | 110g |
| Powdered sugar | 50g |
| Gelatin sheets | 10g |
Instructions:
Step 1: Prepare the Biscuit Base
- In a mixing bowl, whisk together the eggs (at room temperature) and honey until well combined. Add the grated lemon zest for a refreshing citrus fragrance.
- Using a fine sieve, sift the all-purpose flour into the egg mixture, gently folding it in with a spatula or whisk to avoid deflating the batter. Use upward motions to keep the air in the mixture.
- Transfer the mixture into two 20 cm pastry rings or cake pans that have been greased and dusted with flour. Gently smooth out the surface.
- Bake the cakes in a preheated oven (temperature will depend on your oven settings) until golden brown. Once baked, turn the cakes out onto a cooling rack, and gently peel off the parchment paper while the cakes are still warm. Allow them to cool completely.
Step 2: Prepare the Lemon Syrup
- To infuse the syrup, place the lemon zest and the vanilla pod into a bowl and let it steep for about an hour.
- After infusing, pour the mixture into a small saucepan, add the sugar, and bring to a simmer. Stir until the sugar is completely dissolved, then remove from heat. Strain to remove the zest and vanilla pod, then allow the syrup to cool.
Step 3: Prepare the Strawberries
- Briefly dip the strawberries in cold water, then drain them. Hull the strawberries by removing the green tops, and slice enough to line the edges of the cake pan.
- Cut the remaining strawberries into smaller pieces and place them in a bowl. Sprinkle them with sugar and let them macerate for about 10 minutes to release their natural juices.
- After macerating, pour the sugared strawberries into a pan, add the Sambuca, and cook over high heat. Be cautious of any flare-ups from the alcohol. Allow the strawberries to soften slightly, then remove from heat and set aside.
Step 4: Prepare the Ricotta Cream
- Soak the gelatin sheets in cold water for about 10 minutes to soften.
- In a bowl, sift the ricotta to remove any lumps.
- In a small saucepan, gently heat 25g of the fresh cream and dissolve the soaked gelatin in it. Stir until completely melted, then pour this mixture over the ricotta and mix well.
- Add the slightly cooled strawberries to the ricotta mixture, folding them in gently.
- In a separate bowl, whip the remaining 85g of fresh cream with powdered sugar until stiff peaks form. Carefully fold the whipped cream into the ricotta mixture, leaving a couple of spoonfuls of whipped cream aside for decorating the top of the cake.
Step 5: Assemble the Cake
- Place one of the biscuit layers into a pastry ring (a slightly smaller ring may be used depending on the diameter). Wet the layer with a bit of the lemon syrup to ensure it is moist.
- Spoon half of the ricotta and strawberry cream mixture onto the biscuit layer. Spread evenly, ensuring that the strawberry pieces are evenly distributed throughout.
- Place the second biscuit layer on top, gently pressing down to secure it.
- Wet the top biscuit layer with a bit more of the lemon syrup, then place the cake in the fridge for about 2 hours to allow the flavors to meld and the cake to set.
- After chilling, remove the cake from the pastry ring. Use a spatula to smooth the sides of the cake, ensuring a neat finish.
Step 6: Garnish and Serve
- Garnish the top of the cake with the reserved sliced strawberries, arranging them alternately with the tips facing up and down for a beautiful effect.
- Feel free to decorate further with additional whipped cream or even some fresh mint leaves if desired.
- Slice, serve, and enjoy your delightful Ricotta and Strawberry Cake!
This Ricotta and Strawberry Cake is a light, airy dessert that balances the richness of ricotta with the natural sweetness of strawberries and the zesty tang of lemon. Perfect for any occasion, it’s a fresh take on a traditional Italian treat that will leave your guests asking for seconds!
