Ricotta and Lemon Mimosa Cake 🍋
Another wonderful mimosa cake made this time with ricotta instead of custard and flavored with lemon. I must say that this year too I went wild with mimosas making really many combinations and some very unusual ones!.
If you like mimosas I recommend also looking at:
- Difficulty: Easy
- Cost: Medium
- Rest time: 2 Hours
- Preparation time: 40 Minutes
- Portions: 10/12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Spring, Women's Day
Ingredients
8/9 inches pan
- 5 eggs
- 1 1/2 cups all-purpose flour
- Half packet baking powder
- 1 cup sugar
- lemon flavor
- lemon zest
- 9 oz ricotta
- 3/4 cup sugar
- 1 cup heavy whipping cream
- 1 1/2 tsp gelatin sheets
- lemon flavor
- lemon zest
Steps
To prepare the ricotta and lemon mimosa cake watch the video HERE.
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Sponge Cake Preparation:
Put the eggs, a bit of lemon zest and start to whip. Add the sugar and whip until you get a light creamy mixture.
Add the flour and baking powder gradually then mix well. Transfer the obtained mixture into a greased pan. Level it and bake at 350°F for about 50 min. Take the cool Sponge cake, remove it from the pan.
Cut the bottom and crust as thinly as possible then divide it into three equal disks. Cut the edge of one disk
Then cut it into strips and then into cubes. Place the first disk.
Cream Preparation:
In a bowl put the ricotta, lemon flavor, lemon zest, sugar and mix. Dissolve the previously soaked gelatin with some hot cream and add it. Mix well. Add the whipped cream.
Mix well.
Place the first disk and soak it with syrup and alchermes. Add a layer of cream and level it. Place the second disk.
Soak and cover the entire surface with the remaining cream. Clean the edge if necessary then cover the entire surface with the previously cut Sponge cake cubes. Decorate as desired. Refrigerate for a few hours
Decorate as desired. Refrigerate for a few hours
Enjoy your meal!
