Ricotta cake with berry mousse

Name: Ricotta cake with berry mousse
Ingredients: Base: 5 eggs; 150 g sugar; 130 g flour; 20 g cocoa; vanilla essence. Berry mousse: 200 g berries; 120 g sugar; 8 g gelatin; 350 ml whipped cream. Ricotta cream: 250 g ricotta; 90 g sugar; 1 gelatin; 250 ml whipped cream. Glaze: 100 ml whipped cream; 100 g milk chocolate. Syrup: 300 ml water; 100 g sugar; rum essence.

Dessert - Ricotta cake with berry mousse by Saveta D. - Recipia

Ricotta and Berry Mousse Cake This is a cocoa sponge cake layered with a tangy berry mousse, smooth ricotta cream, and a milk chocolate glaze. The sponge is cut into three layers, and each layer is lightly soaked, so the cake needs to chill for at least three hours before decorating and serving. It is perfect for a birthday or a festive meal, especially when you want a dessert with multiple textures but without a heavy cream. Quick Info Total Time: unspecified; includes cooling the cake and at least 3 hours in the refrigerator Preparation Time: unspecified Baking Time: approximately 30 minutes Baking Temperature: 180°C Servings: unspecified; the cake is prepared in a 24 cm diameter springform pan Difficulty: medium Recipe Type: festive cake with ricotta and berries Ingredients For the sponge 5 eggs 150 g sugar 130 g flour 20 g cocoa powder vanilla extract a pinch of salt For the berry mousse 200 g berries 120 g sugar 8 g gelatin 350 ml heavy cream For the ricotta cream 250 g ricotta 90 g sugar 1 gelatin, quantity not specified in the original recipe 250 ml heavy cream For the glaze 100 ml heavy cream 100 g milk chocolate For the syrup 300 ml water 100 g sugar rum extract Preparation Method 1. Preparing the sponge Preheat the oven to 180°C. Beat the eggs with the sugar, vanilla extract, and salt for about 20 minutes. The mixture should be well aerated and light in color. Sift the flour together with the cocoa powder. Gently fold them in three batches using a wooden spoon, mixing from the bottom up. Do not mix vigorously to avoid losing the air incorporated during beating, allowing the sponge to remain fluffy. Pour the batter into a 24 cm diameter springform pan lined with parchment paper. Bake the sponge in the preheated oven for about 30 minutes or until a toothpick inserted comes out clean. Remove the sponge from the pan and let it cool on a wire rack. It is important for it to be completely cool before cutting, or it may break easily. 2. Preparing the syrup Combine the water, sugar, and rum extract in a pot and bring to a boil. Remove from heat and let the syrup cool. 3. Berry mousse Soak the gelatin in cold water until covered. Meanwhile, heat the berries with the sugar over low heat. Stir until the sugar dissolves and the berries become soft. The berries should not be boiled. Blend the mixture with a food processor, then strain the puree through a sieve to remove the seeds. Return the strained puree to the heat for 2-3 minutes until it is very warm. Do not let it boil. Add the hydrated gelatin to the warm puree and mix well until fully incorporated. Allow the mixture to cool. Whip the heavy cream, then fold in the cooled berry puree. Use a spatula and incorporate it gently. If desired, you can leave larger pieces of fruit in the mousse instead of pureeing everything. 4. Assembling the first layer Cut the cooled sponge into three layers. Place the first layer on a serving platter and set the ring of the springform pan around it. Brush the sponge with the cooled syrup, taking care not to soak it excessively. Pour the berry mousse over the first layer and smooth it out. Place the second layer of sponge on top and lightly soak it. 5. Ricotta cream Soak the second gelatin in cold water until covered. Mix the ricotta with the sugar. In a separate bowl, whip the heavy cream until it forms stiff peaks. Heat the hydrated gelatin in a bowl over a double boiler until it liquefies. Do not boil it. Add it to the ricotta mixture and mix well. Fold the ricotta into the whipped cream, then pour the cream over the second layer of sponge. Smooth the surface. Place the final layer of sponge on top, brush it with syrup, and refrigerate the cake for at least 3 hours. 6. Glaze and decoration Heat the heavy cream for the glaze without boiling it. Add the chopped milk chocolate and stir until completely melted and you achieve a smooth mixture. Let the glaze cool slightly, then pour it over the cake. After pouring the glaze, remove the ring of the springform pan. Decorate the cake as desired. It can be served after the glaze has set and the cake has chilled sufficiently. Why I Make This Recipe Often This is one of those cakes that left a strong impression on me, especially due to the combination of the cocoa sponge, berries, and ricotta cream. The mousse adds a slightly tangy note, while the ricotta makes the cream layer smoother and less heavy than a cream based solely on butter or chocolate. I choose it for birthdays and festive meals when I want a cake that can be prepared in advance. It assembles in stages, and after a few hours in the fridge, it slices more easily. Tips The mousse base should not be boiled. The berries are heated just enough to soften, and the strained puree is warmed again before adding the gelatin. The gelatin should not be boiled. For the mousse, it is added to the warm puree, and for the ricotta cream, it is liquefied over a double boiler. The sponge must be completely cooled before cutting into three layers. A warm or slightly warm sponge may break when cut. The syrup should be applied gradually with a brush. The sponge should be moist but not soaked. It is easier to assemble the cake on the platter, inside the ring of the pan. This helps keep the layers of mousse and cream in place while cooling. Substitutions The original recipe uses berries, ricotta, and milk chocolate. The fruits can be fresh or frozen, as long as they are heated until softened before blending. For the syrup, the rum extract can be kept or omitted, depending on taste. It is part of the original flavor of the cake. The quantity of the second gelatin is not mentioned in the recipe source, so an exact substitution cannot be indicated without changing the proportions of the cream. Variations For the mousse, you can intentionally leave some larger pieces of fruit, as mentioned in the original recipe. In this case, do not puree all the fruits into a completely smooth mixture. The cake can be simply decorated with the chocolate glaze allowed to drip slightly over the edges or with elements of your choice. It is important that the decoration is added after the cake has been removed from the ring. Serving Ideas The cake is served cold, after chilling for at least 3 hours in the refrigerator. For cleaner slices, use a sharp knife and wipe the blade between cuts. It is suitable for birthdays, family meals, and occasions when the dessert is prepared a few hours in advance. Frequently Asked Questions Can I use frozen berries? Yes. The berries are heated over low heat with sugar until softened. They should not be boiled. After blending, the puree is strained to remove the seeds. Why do I need to strain the puree? Straining removes the seeds from the berries and makes the mousse smoother. If you prefer to keep larger pieces of fruit, they can be left in the mixture before assembling the cake. How long should the cake chill in the refrigerator? The cake should chill for at least 3 hours before glazing and serving, as per the recipe steps. Chilling helps the mousse and ricotta cream to stabilize between the sponge layers. Can I boil the cream for the glaze? No. The cream is heated, then the chopped milk chocolate is added. The mixture is combined without allowing it to boil. When can I remove the ring of the pan? The ring is removed after the cake has chilled and the layers have stabilized. In the original recipe, the glaze is poured before removing the ring. Nutritional Values The values are estimates and depend on the type of cream, the chocolate variety, and the number of slices. For a slice from a cake divided into approximately 12 servings, the estimate is about 550-650 kcal. A slice may contain approximately: Protein: 10-13 g Carbohydrates: 65-75 g Fats: 28-35 g Sugars: approximately 45-55 g The cake contains eggs, dairy, gluten, and gelatin. These values do not replace a nutritional calculation based on the exact ingredient labels used. Storage and Reheating Store the cake in the refrigerator, covered, to prevent it from absorbing odors and to keep the sponge from drying out. The cake is not suitable for reheating. It is served cold, directly from the refrigerator or after being left out for a short time at room temperature to make slicing easier.

Ricotta cake with berry mousse

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