Budino di Ricotta (ricotta cake)

Budino di Ricotta (ricotta cake)

Total: 1 hr 10 Min. | Active: 30 Min.
Nutritional value / piece: 141 kcal
, Fat: 5 g
, Carbohydrate: 18 g
, Protein: 4 g


12 pieces


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center


50 g dark sultanas
1 lemon, use grated zest only
1 tbsp amaretto (or maraschino)

Cake mixture

2 eggs
2 egg yolks
100 g icing sugar
250 g ricotta
2 egg whites
1 pinch salt
50 g sugar
2 tbsp white flour
1 tsp cinnamon
2 tbsp ground almonds

To bake

icing sugar to dust
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One springform cake tin (24 cm in diameter), base lined with baking paper, sides greased.

How it's done


Mix the sultanas with the lemon zest and amaretto, leave to soak for approx. 30 mins.

Cake mixture

Using the whisk on a hand mixer, beat the eggs, egg yolks and icing sugar in a bowl until the mixture becomes lighter in colour. Mix the ricotta and the sultanas into the fluffy mixture. Beat the egg whites with the salt until stiff, then gradually add the sugar, continuing to beat until the egg whites are glossy. Combine the flour and cinnamon, add to the mixture in layers along with the egg whites and carefully fold in. Sprinkle the almonds into the prepared cake tin. Add the cake mixture and level the top.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove the cake, allow to cool slightly, remove the sides of the tin. Slide the cake with the baking paper onto a cooling rack, leave to cool. Dust with icing sugar before serving.

Good to know
Note: After it has been baked, the cake will still be moist and may crumble slightly when removed from the tin.


Beating egg whites

Beating egg whites

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