STRAWBERRY AND MILK CREAM CAKE with RICOTTA, quick to prepare, simple and soft sponge cake, perfect after lunch.
Delicious strawberry and milk cream cake enriched with ricotta, a very simple dessert prepared in no time, perfect to start a spring, unfortunately, different from the usual.
The recipe for the strawberry and milk cream cake is made with a base of soft sponge cake with oil, then filled with a cream that is prepared in no time and strawberries, the fruit we will have for a couple more months.
Of course, if you don’t like strawberries you can always vary with other fruits or enrich the dessert by adding kiwi, pineapple, and bananas to the strawberries.
Join me in the kitchen today there’s the strawberry and milk cream cake!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 2 eggs
- 2.5 oz sugar
- 1.25 cups all-purpose flour
- 1 1/2 teaspoon baking powder
- 2 tablespoons vegetable oil
- 1 lemon zest
- 1 cup cup heavy cream, 12% fat
- 3.5 oz strawberries
- 9 oz ricotta
- as needed Strega liqueur
Preparation
Prepare the milk cream HERE, then add the ricotta and set aside.
Wash and cut the strawberries into pieces, put them in a bowl with 1 teaspoon of sugar and let them rest.
Beat the eggs with the sugar with an electric mixer until they double in volume.
Add the sifted flour with the baking powder little by little alternating with the oil.
Butter and flour a 7-inch pan at least 2 inches high and pour the mixture.
Bake in a preheated oven at 356°F (180°C) with a fan for 35-40 minutes.
Remove from the oven, let it cool, and cut the cake into three parts to fill it, soak with a mixture of water and Strega liqueur.
Combine the cream with the strawberries, make a layer of cream, close and move on to the second layer, sprinkle with powdered sugar, decorate with strawberries and let it rest.
Bon appétit
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