The quilted ricotta cake, also known as quilt cake, is a truly special dessert, soft like a cloud with a creamy filling. I had some ricotta to use up and decided to make a soft treat, filled with a cream of ricotta and dark chocolate chips. It melts in your mouth! The quilted ricotta cake is fragrant and delicious, perfect for breakfast, snack or just a treat. Here’s how to make a very soft cake with a creamy heart that doesn’t sink in baking, try it because it’s amazing!
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 8-10 inch pan
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour
- 1/2 cup sugar
- 1/3 cup milk
- 1/3 cup vegetable oil
- 3 eggs
- 1 packet baking powder
- to taste vanilla
- 1 cup ricotta
- 1/4 cup sugar
- 1/4 cup dark chocolate chips
- 1 egg
- to taste vanilla
Steps
● The quilted ricotta cake is super easy and quick to prepare. First, prepare the ricotta cream by placing the ricotta, egg, sugar, and vanilla in a bowl and mixing until smooth and homogeneous. Then incorporate the dark chocolate chips and transfer the cream to a piping bag with or without a 3/8 inch nozzle.
● Beat the eggs with the sugar and vanilla until pale and fluffy. Add the oil and mix. Add the milk, flour, and baking powder to form a smooth batter without lumps.
● Transfer the batter into a pan lined with parchment paper and create a grid pattern with the ricotta cream. Repeat this step twice to form a richer and more consistent filling.
● Bake the quilted ricotta cake in a preheated oven at 350°F for 45-50 minutes. Use the toothpick test to check for doneness.
● Remove the cake from the oven, let it cool, remove it from the pan, and garnish with a dusting of powdered sugar.
Notes:
The quilted ricotta cake can be stored at room temperature for 3-4 days. If you prefer, you can omit the chocolate chips in the ricotta and flavor it with some lemon zest.
Other ricotta desserts HERE
