Delicious Recipes

Strawberry, Cream, and Ricotta Cake

bricciola
•

The strawberry, cream, and ricotta cake is THE CAKE that will leave you speechless.

This little cake, which seems so rich and caloric, will be a treat of goodness but with lightness.

When you read the ingredients that I used to make it, you won’t believe it.

Little sugar and few fats.

If you love homemade, fragrant, and delicious cakes, also check out these other recipes:

  • Difficulty: Very easy
  • Cost: Very economical
  • Preparation time: 15 Minutes
  • Portions: 6People
  • Cooking methods: Electric oven
  • Cuisine: Italian
  • Seasonality: Spring, Summer, All seasons

Ingredients

  • 2 eggs
  • 2 tbsp sugar
  • 2 tsp lemon juice (plus the grated zest)
  • 2.5 tbsp extra virgin olive oil (you can also use seed oil)
  • to taste fine salt
  • 1/2 cup plain yogurt (also Greek or lactose-free yogurt)
  • 1 tbsp baking powder
  • 1/3 cup potato starch
  • Half teaspoon vanilla extract
  • 1 cup flour
  • 1/2 cup ricotta
  • 1/6 cup whipping cream (spray cream can also be used)
  • to taste strawberries

Tools

  • 1 Pan
  • 1 Fork
  • 1 Sieve
  • 1 Mixing bowl
  • 1 Rubber spatula
  • 1 Strainer
  • 1 Citrus juicer

Steps

  • In a mixing bowl, break the eggs, which you will have previously left at room temperature.

    Add a pinch of salt, the sugar, and with a fork, start to mix.

    Add the yogurt, the oil, the vanilla extract, the grated lemon zest, and the juice.

    Once these ingredients are mixed, proceed to the dry ingredients.

    Sift together the flour, the baking powder, and the potato starch and gradually incorporate them into the mixture.

    You will obtain a soft and smooth batter.

  • In a mixing bowl, mix together the ricotta and the cream.

    Wash and cut the strawberries.

    Take the pan you prefer, not too big, otherwise with the ingredients used, the cake will not be tall.

    Butter and flour the cake pan or line it with parchment paper.

    The ideal is to stay around 8 inches in diameter.

    Pour the batter into the pan and distribute the combined ricotta and cream mixture on top.

    Finally, add the sliced strawberries on top.

    As you can see, I did not add any additional sugar.

    If you prefer more sweetness, you can add two teaspoons of powdered sugar to the whipped cream and ricotta mixture.

    This time, instead of liquid cream for whipping, I used spray cream from the can, and believe me, it stays just as delicious.

    The cake should be baked in a preheated static oven at 340°F for about 30 minutes.

    Always perform a baking test with a toothpick before turning off the oven.

ADVICE

It is preferable to store the strawberry, cream, and ricotta cake in the refrigerator, given the presence of the cream and fruit.

FAQ (Questions and Answers)

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Author image

bricciola

Hello, I'm Simona, and my page is called BriCciola in cucina, because I dedicated it to my mom and dad, who have called me that since I was little. I'm not a chef, and in my life, I've always dealt with completely different things, but cooking, along with dancing, has always been one of my great passions. However, my greatest inspiration came from the dishes prepared first by my grandmother and now by my mom. Here on my cooking blog, I'll guide you from appetizers to desserts, with recipes designed for a healthy and mindful lifestyle. Balanced dishes, carefully chosen ingredients, and lots of flavors, because eating well never means giving up pleasure. I love eating, but I also like taking care of my health, my family's health, and, in a way, the health of everyone who tries my recipes. That's why daily life should be rich in flavor, but always with a focus on healthy eating. Thank you, I look forward to seeing you.

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