Ricotta and raspberry cake

desserts Baking sweet summer
Total: 9 hr 40 min. | Active: 30 min.
vegetarian

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.

Recipe by:
Sarah - Fragola & Limone

Ingredients

for 12 pieces

Cake mixture
120 g butter, soft
160 g sugar
¼ tsp bourbon vanilla sugar
1  organic lemon, use grated zest only
4  egg yolks
240 g ground almonds
1 tsp baking powder
300 g ricotta
Beaten egg whites
4  egg whites
1 pinch salt
60 g sugar
Raspberries
120 g raspberries
30 g flaked almonds
To bake
200 g raspberries

How it's done

Cake mixture

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.

Raspberries

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.

To bake

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.

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