Cherry and ricotta cake

Cherry and ricotta cake

Total: 1 hr 5 Min. | Active: 25 Min.
Nutritional value / piece: 139 kcal
, Fat: 6 g
, Carbohydrate: 17 g
, Protein: 5 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

Cake mixture

2 eggs
2 egg yolks
100 g icing sugar
1 vanilla pod, cut lenghtwise, seeds scratched out
250 g ricotta
1 organic lime, grated zest and the juice
150 g cherries, pitted, halved
2 egg whites
1 pinch salt
50 g sugar
3 tbsp white flour
3 tbsp shelled ground almonds
1 tsp baking powder

To bake

icing sugar *-*
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One springform pan (24 cm in diameter), base lined with baking paper, sides greased

How it's done

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Cake mixture

Using the whisk on a mixer, beat the eggs, egg yolks, icing sugar and vanilla seeds in a bowl until the mixture becomes lighter in colour. Stir the ricotta, lime zest and juice into the mixture. Mix in the cherries.

Beat the egg whites with the salt until stiff, then gradually add the sugar, continuing to beat until the egg whites are glossy. Mix the flour, almonds and baking powder, add to the mixture in layers along with the egg whites, carefully fold in, transfer to the prepared tin.

To bake

Approx. 40 mins. in the centre of an oven preheated to 180°C. Remove from the oven, allow to cool slightly, remove the tin frame, slide the cake onto a cooling rack along with the baking paper, leave to cool completely. Dust with icing sugar.

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