You’ve surely already made the 7-jar cake, but not with ricotta.
This version is delicious even on its own because it’s super soft, but filled with whipped cream and strawberries it becomes even more indulgent.
It’s extremely simple to prepare; you won’t even need a scale, just the ricotta jar (I use the small Vallelata one — the twin pack with 100 g jars) and that will be your unit of measure.
You can prepare the base the day before, let it cool at room temperature, and fill it the following day before serving.
- Difficulty: Easy
- Cost: Medium
- Rest time: 1 Hour
- Preparation time: 15 Minutes
- Cooking time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients for the 7-jar ricotta cake
- 3 eggs
- 3.5 oz ricotta (jarred) (in a plastic jar (about 100 g))
- 1 2/3 cups all-purpose flour
- 3.5 oz potato starch
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 lemon (with edible peel)
- 1/2 packet baking powder
- 3/4 cup + 2 tbsp cup heavy cream (for whipping (about 200 ml))
- 2 cups strawberries
- 1/3 cup vegetable oil
- 2 tablespoons milk (or coconut beverage)
Useful tools
- 1 Electric hand mixer
- 1 Pan round 8-inch
Instructions
Beat the eggs (at room temperature) with the sugar using an electric hand mixer until well combined.
Then add the ricotta (sieved) with the milk (or plant-based drink) and the vegetable oil, continuing to whip.
At this point, add the sifted flour and potato starch to the batter, folding gently with a spatula from bottom to top so as not to deflate the mixture.
Finally add the vanilla extract and the grated lemon zest, then the baking powder, continuing to mix until you obtain a smooth, lump-free batter.
If the batter seems too thick, add a little more milk or plant-based drink.
Pour into a round 8-inch pan and bake in a conventional oven at 356°F for about 30–35 minutes.
Once baked, cool the cake on a wire rack.
Cut the cake into three equal layers (level the base if necessary) and fill with whipped cream and diced strawberries using a piping bag.
Store in the refrigerator until ready to serve.
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