Raspberry Ricotta Cake

DSC_0033

Yesterday I prepared this delicious cake  for my daddy’s birthday. I am so happy to finally be able to use fresh raspberries and no frozen ones anymore.The cake tastes best if  you keep it in the fridge over night and remove it about half an hour before serving. I found this recipe in Annie Bell’s ‘Gorgeous Cakes‘, which we already presented as a cook book of the month on our blog. Have a happy mother´s day and a great sunday.

DSC_0018

Ingredients (for 1 x 20cm layer cake):

Ricotta cream:

3 tablespoons seedless raspberry jam (I used self made raspberry-red currant jam from my granny)

2 x 250g tubs of ricotta, drained of any liquid

Sponge:

225g hazelnuts, shelled and blanched

4 medium eggs, seperated

150g golden caster sugar

1 teapoon baking powder, sifted 

200g raspberries

Icing sugar for dusting

Preparation:

Ro make the ricotta cream, whizz the jam in a food processor until smooth, then

add the ricotta and whizz again. Transfer it to a bowl, cover and chill for several

hours, during which time it will firm up a little.

DSC_0021

Preheat the oven to 180°C fan/200°C/gas mark 6 and butter two 20cm shallow sandwich or deep cake tins with a removable base. Grind the hazelnuts to a powder in a coffee grinder – you will need to do this in batches. Stiffly whisk the egg whites in a medium bowl. In a seperate large bowl whisk together the egg yolks and sugar until pale and creamy. Fold the egg withes into the egg and sugar mixture in three goes, then fold in the ground hazelnuts and baking powder. Divide the cake mixture between the two prepared tins, smooth the surface and bake them for 20 mintues until the sponge has begun to shrink from the sides. Run a knife around the edge of the cakes and leave them to cool in the tin.

Remove the collars from the cakes, but you can leave one on the base for ease of serving. Spread half the ricotta cream over this layer to within 2cm of the edge, then sandwich with the other half, gently pressing it down until the cream approaches the edge. Spread the remaining cream on the surface, this time taking it up the edge, and decorate with the raspberries. Dust them with icing sugar and set aside in a cool place. If keeping the cake longer than a few hours, cover, chill and bring it back rp to room temperature for 30-60 minutes before serving.

DSC_0013

Enjoy 🙂

N&N

Advertisements

3 thoughts on “Raspberry Ricotta Cake

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s