To prepare a Super Soft Cake Filled with Ricotta Cream you don’t need to be an expert pastry chef, just follow a few rules and it will come out perfectly. This dessert has a consistency so soft it melts in your mouth, and the ricotta cream with white chocolate is a true triumph of taste. If you love filled cakes, you absolutely must try it; it will be perfect for celebrating a birthday or as a Sunday dessert. If it is intended for children, simply replace the liqueur with orange juice. Follow the procedure and prepare it with me . . .
Other recipes
- Difficulty: Easy
- Cost: Medium
- Preparation time: 30 Minutes
- Portions: 10 people
- Cooking methods: Bain-marie, Electric oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 6 egg yolks
- 1 cup sugar
- 6 egg whites
- 1 cup almond flour
- 1/2 cup potato starch
- Half lemon (grated zest)
- 2 1/2 tsp baking powder
- 1 vanilla bean
- 1 2/3 cups cow ricotta
- 1/2 cup sugar
- 5 oz white chocolate
- Half lemon (grated zest)
- 3 1/2 tbsp Marsala wine (or limoncello)
Tools
- Kitchen Scale
- Bowls
- Electric Hand Mixers
- Springform Pan 26cm
- Parchment Paper
- Spatula
Steps
Preheat the static oven to 350°F
Prepare the 10-inch springform pan lined with parchment paper
Crack the eggs separating the yolks from the whites. In one bowl, beat the yolks with sugar using an electric mixer, and in another bowl, beat the egg whites until stiff peaks form. Add the grated lemon zest and vanilla bean pulp to the yolk mixture.
Gradually fold the egg whites into the yolk cream gently with a spatula, alternating with the almond flour, potato starch, and sifted baking powder. Continue until finished. Pour the batter into the springform pan and bake at medium height. Bake the cake at 350°F for 35 minutes, then turn off the oven and leave for 5 minutes with the door ajar. Remove from oven and let cool slightly before removing the pan and parchment paper.
Place the ricotta in a bowl, add the sugar, grated lemon zest, and beat into a cream with mixers. In another bowl, melt the chocolate in the microwave or bain-marie for a few minutes. Add the chocolate to the ricotta and mix to obtain a smooth cream.
Place the cake on a base and cut into two or three layers. Remove the outer part, which will be ground into fine crumbs to decorate. Soak the layers with Marsala or your preferred liquid and spread the cream on each layer and around. Decorate the surface and sides with the crumbs and let it rest for a few hours before serving.
Storage
The Super Soft Cake Filled with Ricotta Cream should be stored in the refrigerator for no more than 3-4 days
FAQ (Questions and Answers)
Why didn’t my cake turn out soft?
The ingredients might have been too cold, so it’s good to take them out of the fridge a little in advance. Be careful how you mix the batter and the oven temperature.
