This cake is just perfect for summer. As it needs to rest for at least eight hours once baked (to set and achieve the perfect consistency), it's a great one to make the night before when the temperatures are a little cooler. You can then enjoy it the next day. It's a soft cake that remains moist. The rich almonds go well with the freshness of the lemon and the seasonal fruit. Thanks to the beaten egg whites, this cake continues to rise during baking. Once baked, however, it sets again and becomes heavier because of all the moisture. It is delicious served chilled as a dessert or as a tasty summer snack.
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
Beaten egg whites
One springform pan (approx. 26 cm in diameter), base lined with baking paper, sides greased.
How it's done
Place the butter, sugar, vanilla sugar and lemon zest in a bowl, beat using the whisk on a mixer. Whisk in the egg yolks one at a time. Combine the almonds and baking powder, gradually mix in along with the ricotta.
Beaten egg whites
Beat the egg whites with the salt until stiff, add the sugar, continue to beat until the egg whites turn glossy. Carefully fold the beaten egg whites into the cake mixture.
Transfer half of the cake mixture to the prepared tin. Spread the raspberries on top, cover with the remaining mixture. Sprinkle the almonds on top.
Approx. 1 hr. 10 mins. in an oven preheated to 170°C (convection). Remove and leave to cool in the tin. Cover and chill the cake in the tin for approx. 8 hrs. or overnight. Carefully remove the cake from the tin and decorate with raspberries.
|Serve with:||Whipped cream|
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