Cherry-ricotta cake

Name: Cherry-ricotta cake - Liliana G.
Ingredients: Base: 4 eggs; 4 tablespoons sugar; 6 heaping tablespoons flour; 50 ml oil; a pinch of salt; 100 g red and black currants. Cream: 250 g ricotta; 200 g whipped cream; 3; 4 tablespoons honey; depending on how sweet you like it; 1 tablespoon lemon juice; zest from half a lemon; 1 packet gelatin; 200 g pitted cherries cut in half. For decoration: cherries and currants.

Dessert - Cherry-ricotta cake by Liliana G. - Recipia

In June, when fresh cherries and currants appear, this cake is a simple choice for a cold dessert. The sponge is airy, with fruit in the composition, and the ricotta and whipped cream remain light and creamy. The chopped cherries are placed directly into the cream, so they are felt in every slice. The cake is prepared in a 20 cm mold and needs at least three hours in the cold before serving. It is important for the sponge to be completely cooled before cutting and assembling it. Quick Info Total time: minimum 3 hours and 35-40 minutes, excluding the time needed for preparing the ingredients and cooling the sponge Preparation time: not specified in the original recipe Baking time: 35-40 minutes Cooling time: minimum 3 hours after assembly Servings: number not specified; the cake is 20 cm in diameter Difficulty: medium Recipe type: cold cake with cherries, ricotta, and currants Ingredients For the sponge 4 eggs 4 tablespoons sugar 6 heaping tablespoons flour 50 ml oil 1 pinch of salt 100 g red and black currants For the cream 250 g ricotta 200 g whipped cream 3-4 tablespoons honey, depending on how sweet you want the cream 1 tablespoon lemon juice Zest from 1/2 lemon 1 packet of gelatin 200 g pitted cherries, cut in half For decoration Cherries Currants Preparation method 1. Prepare the sponge Put the eggs in a bowl along with the sugar and a pinch of salt. Beat them until they triple in volume. This step is important for the texture of the sponge, so do not rush. The mixture should be lighter in color and well aerated. Add the oil and mix until incorporated. Next, add the flour and mix with a spatula, gently from bottom to top. Do not mix vigorously, as this will lose the air trapped in the eggs. Finally, add the red and black currants. Mix carefully, just enough to distribute them in the mixture without crushing the fruit. 2. Bake the sponge Pour the batter into a 20 cm diameter springform pan lined with baking paper. Bake the sponge at 180 degrees Celsius for 35-40 minutes. Check if it is baked using a toothpick. If it comes out clean, the sponge can be removed from the oven. Let it cool well before cutting. After cooling, cut the sponge into two layers. 3. Prepare the ricotta cream Whip the cream until it becomes firm. Separately, mix the ricotta with honey, lemon juice, and lemon zest. Then incorporate the whipped cream into the ricotta mixture and mix until the cream becomes homogeneous. Keep the texture as airy as possible, without overworking the mixture. Divide the cream into two parts: about one third in a separate bowl and the remaining two thirds in another bowl. 4. Add the cherries and gelatin Add the pitted and halved cherries to the bowl containing the two thirds of the cream. Mix carefully to distribute them evenly. Hydrate the gelatin according to the instructions on the package, then melt it in a double boiler. Once prepared, add one third of the gelatin to the plain cream without cherries, and the rest to the cream with cherries. Mix each cream well immediately after adding the gelatin, so that it distributes evenly. Follow the hydration instructions on the packet, as the amount of liquid may vary depending on the type of gelatin used. 5. Assemble the cake Place the first layer of sponge in the pan you baked it in. On top, spread the cream with cherries and ricotta and gently level the surface. Add the second layer of sponge and press very lightly, just enough to set it down. Spread the remaining plain cream, without cherries, on top. Decorate the cake with cherries and currants. 6. Chill the cake Place the cake in the refrigerator for at least 3 hours. The cream needs to set before slicing, and the cake will cut more cleanly after it has been sufficiently chilled. Why I make this recipe often I love this combination because it is not heavy, and the fresh fruit completely changes the texture of the cream. Ricotta has a mild taste, and the lemon and honey make it more pleasant and balanced. The sponge with currants is easy to prepare and does not need a separate syrup. Moreover, the cake can be prepared in advance, as it needs a few hours in the refrigerator before serving. Tips The eggs need to be beaten sufficiently before adding the flour. Their volume helps the sponge to be airy. The flour is incorporated with a spatula, using bottom-to-top movements. If you mix too quickly or too much, the mixture may deflate. The sponge must be completely cool before cutting. If it is still warm, it may break more easily, and the cream may lose its consistency. The cherries must be pitted and cut in half before being added to the cream. This way, they distribute better, and the cake slices more easily. The gelatin is prepared according to the instructions on the package. Divide it after melting: one third for the plain cream and two thirds for the cream with cherries. Substitutions The basic recipe uses ricotta, whipped cream, honey, lemon, cherries, and currants. The source does not specify replacements for these ingredients, and changing them may alter both the taste and the consistency of the cream. If you prepare the cake exactly according to the recipe, it is important to maintain the amount of gelatin and the preparation method indicated on the package. Variations A simple variation is to use red and black currants in the proportion you have on hand, keeping the total amount of 100 g for the sponge. For decoration, you can use only cherries, only currants, or a combination of both, as specified in the basic recipe. The cream can remain divided into two: the part with cherries inside and the plain part on top. Serving ideas Serve the cake cold, after it has been in the refrigerator for at least three hours. Cut slices with a clean knife, so that the layers of sponge, cream with cherries, and plain cream on top are visible. It is suitable as a dessert for a summer meal or for an occasion when you want a cake with fresh fruit, without a very heavy cream. Frequently asked questions 1. Can I use frozen cherries? The recipe is designed for fresh cherries. The source does not specify using frozen ones, and they may release more liquid into the cream after thawing. For the indicated texture, use pitted cherries, cut in half. 2. How long should the cake stay cold? The cake should be refrigerated for a minimum of 3 hours after assembly. This time is necessary for the gelatin to stabilize the two creams. 3. Can I cut the sponge immediately after baking? No. The sponge should be left to cool before being cut in half. A warm sponge is more fragile and may break during assembly. 4. Why is the cream divided into two? Two thirds of the cream is mixed with the cherries and placed between the layers. One third remains plain and is used on top of the cake, for a separate layer of ricotta cream. 5. How do I check if the sponge is baked? Insert a toothpick into the center of the sponge after about 35 minutes. If it comes out clean, the sponge is baked. If it has traces of batter, continue baking and check again. Nutritional values The values are estimated and depend on the chosen sweetener, the exact amount of flour in heaped tablespoons, the type of whipped cream, and the number of slices. For an estimate calculated for 10 slices, one slice may have approximately: Calories: 270-310 kcal Protein: 7-9 g Carbohydrates: 30-36 g Fats: 13-16 g Fiber: approximately 1-2 g The largest variation comes from the amount of honey, the whipped cream, and the actual size of the slices. These values do not replace a nutritional calculation based on the exact labels of the ingredients used. Storage and reheating Keep the cake in the refrigerator, covered, as the cream contains ricotta, whipped cream, fresh fruits, and gelatin. It is not suitable for reheating. Serve cold, directly from the refrigerator or after being left for a very short time at room temperature, if you prefer a slightly softer cream. Because it has fresh fruits and whipped cream, it is better to consume it shortly and not leave it at room temperature for long. The decoration with cherries and currants can be added before serving if you want the fruits to remain as fresh as possible.

Cherry-ricotta cake

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