The cream, ricotta, and fruit cake is the summer and delicious treat that will win you over.
A sponge-like base with a soft and delicate cream, where fresh seasonal fruit is sunk in.
I recommend trying it because besides being good, it is low in sugar and balanced.
If you remake it, let me know, I would be happy to have left a good tip.
Here are some other summer recipes:
- Difficulty: Easy
- Cost: Cheap
- Preparation time: 30 Minutes
- Portions: 8 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Summer, All seasons
Ingredients
Let’s see what we need to make this fresh and delicious cake
- 1/4 cup brown sugar (white granulated is also fine)
- 3 eggs
- 1/2 tsp fine salt (a pinch)
- 1 lemon zest (grated)
- 1 tbsp baking powder
- 6 tbsp vegetable oil
- 1/2 cup milk (lactose-free is also fine)
- 1 1/2 cups spelt flour (or another type)
- 1 tbsp powdered sugar
- 10 oz ricotta
- 4 1/2 oz fruit yogurt (whichever you prefer to pair with peaches and apricots)
- 1 cup heavy whipping cream (8 tablespoons inside the cream and the rest for decoration)
- 1 nectarine (in slices)
- 3 apricots (in cubes)
- 2/3 cup water
- 2 tbsp brown sugar (or powdered or white granulated)
- 3 tbsp liqueur (rum or another. I used hazelnut liqueur)
Tools
- 1 Mixing Bowl
- Electric Whisks
- 1 Spatula
- 1 Smart Mold
- 1 Knife
- 1 Fork
- 1 Pastry Bag
Steps
Break the eggs in a mixing bowl, add the sugar, and start whisking until stiff peaks form.
Whisk for at least 5 minutes or better, until the mixture is nice and frothy with lots of bubbles.
Add a pinch of salt, the grated lemon zest, and then the oil and milk slowly.
Mix again with the whisk at a medium-low speed and then incorporate the sifted powders.
You will obtain a smooth and soft final mixture.
I used the smart mold of 10 inches.
Very convenient for this type of cakes, to garnish on top with creams and fruit.
Butter and flour the mold, pour the batter inside and preheat the static oven to 350 degrees Fahrenheit.
The cake should bake for about 20 minutes.
Always poke the cake with a toothpick to check if it’s ready.
Remove from oven and let it cool before taking it out of the mold.
In a small pot, pour 2/3 cup of water add the sugar and heat on the stovetop.
When it starts to boil and the sugar is dissolved, pour the liqueur, let it evaporate and turn off the burner.
Let it cool.
Unmold the cake, place it on the plate where you will serve it and start soaking it with the water, sugar, and liqueur you prepared.
With a spoon, let the syrup penetrate the surface of the cake.
Now we can prepare the cream.
In a mixing bowl, mix together with a fork or hand whisk, the ricotta, sugar, 8 tablespoons of cream (which you whipped separately) and the yogurt.
When it looks nice and smooth, it will be ready.
Start spreading the cream on the cake and keep a small amount aside to make some decoration with a pastry bag.
If you are not an expert with decorations, you can also skip them.
As you can see, my little roses are not perfect either, it is the taste and deliciousness that count.
Now add the sliced nectarine and the apricot cubes.
With the leftover cream, if you can, make more decorations, or with a teaspoon, add dollops here and there on the surface.
Place the cake in the fridge until it is time to serve it.
All that remains is to wish you a good appetite.
Tips on how to store the cream, ricotta, and fruit cake
Tips on how to store the cream, ricotta, and fruit cake
The cream ricotta, and fruit cake can be stored in the refrigerator for two or three days.
When you eat it again, it will be perfect and delicious just the same.
In the cake cream, besides the cream and ricotta, there is also fresh and light natural yogurt.
FAQ (Questions and Answers)
Did you like the cream, ricotta, and fruit cake recipe?
If you did and feel like it, express your vote and judgment with the stars below.
If you give me 5, it will obviously be the maximum of appreciation.
THANK YOU FROM THE BOTTOM OF MY HEART
If you want to see my video recipes too, follow me on my page ➡️ INSTAGRAM
