Steps

• The first thing to do is prepare the ricotta, which must be well drained for at least 24 hours. Keep the chocolate chips in the freezer. (this way they won’t sink into the batter)

  

• Sift the flour and baking powder and set everything aside.

  

• Beat the ricotta well with a whisk to make it creamier.

  

• In another bowl, break the eggs and add the sweetener of your choice.
  

  

• Then beat everything well until they have doubled in volume. (take the eggs out of the fridge at least 2 hours before)

  

• As soon as the mixture is nicely aerated, add the sunflower seed oil, the milk and the vanillin.
  Continue to mix and then, little by little, add the ricotta, mixing with the beaters. Do not add more ricotta until the first spoonful is well incorporated.

• When the ricotta is incorporated, add the flour by spoonfuls, always mixing with the beaters.

  

• Now fold in the chocolate chips using a spatula.

  

• Pour the batter into a greased and floured 9-inch pan or lined with parchment paper.
   

  

• Bake the ricotta sponge with chocolate chips in a preheated conventional (static) oven at 356°F for about 30 minutes.
   Do the toothpick test before removing it from the oven.
   Let it cool completely before cutting.

  

• Put the ricotta in a bowl and add the erythritol, mix.
  Mix well with a fork to avoid lumps.

  

• You can make the soaking syrup with plain milk; I made it by blending strawberries with water and erythritol. I heated the water in the microwave with the sweetener. Once cooled, I added the strawberries and blended them.

  

• Remove the sponge from the pan and cut it into 2 layers.

  

• Let’s start filling.
  Brush each layer with the soaking syrup.

  

• and begin spreading the ricotta cream.
  

  

• then add a layer of sugar-free strawberry compote or chopped strawberries.

  

• Sprinkle the almond crumble (this helps to blunt the glycemic spike from the fruit).

  

• Place the second sponge layer on top and

  

• make the final layer of ricotta cream that should also cover the sides of the cake.

  

• Cover the sides with pistachio flour,
  Make drips with the pistachio topping, then…
  Slice the strawberries into wedges and make a rim around the circumference.
   

  

• Put the cake in the fridge and meanwhile prepare a strawberry gelée.
  Soak the gelatin sheets in cold water for 10 minutes.
  ​

  

• Blend the strawberries with the erythritol and lemon, then pass the mixture through a sieve to remove the seeds.
  ​

  

• Heat a small portion of the pulp in a saucepan (do not boil) and dissolve the well-wrung gelatin in it.
  ​

  

• Combine everything with the rest of the cold pulp, mix well and pour into the center of the cake.

  ​Refrigerate for at least 3-4 hours.

• After chilling, write “Congratulations” or “Best wishes” on top with the chocolate topping.

  Here is the Ricotta and Strawberry Cake for Diabetics. Congratulations to us.