Ricotta cake with raspberry sauce

Name: Ricotta cake with raspberry sauce - Dumitrana E.
Ingredients: I used for the base: 8 eggs; 8 tablespoons of sugar; 8 tablespoons of oil; 8 tablespoons of milk; 8 tablespoons of flour; 2 packets of baking powder; 3 packets of vanilla sugar; eucalyptus and vanilla essence; grated peel of one lemon; 2 tablespoons of ground walnuts. For the raspberry sauce: 250 g frozen raspberries; 150 g brown sugar; 10 g water; 5 cardamom pods; ground cloves 2 packets; vanilla sugar; 1 teaspoon lemon juice. For the cream: 200 ml whipped cream; 250 g ricotta cheese; 2 teaspoons lemon juice.

Dessert - Ricotta cake with raspberry sauce by Dumitrana E. - Recipia

Ricotta Cake with Raspberry Sauce I made this cake on a day when no one knew exactly what they wanted, but everyone wanted something sweet. I started with a simple base, which I topped with a ricotta cream and raspberry sauce. It's the kind of dessert you make when you're in the mood for a light taste, but with a little extra flavor. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 40 minutes Baking and cooling time: 50 minutes Servings: 12-16, depending on the size of the cuts Difficulty: medium Recipe type: homemade cake, dessert for family or guests Ingredients For the base: - 8 eggs - 8 tablespoons sugar - 8 tablespoons oil - 8 tablespoons milk - 8 tablespoons flour - 2 packets baking powder - 3 packets vanilla sugar - eucalyptus essence and vanilla essence - grated zest of one lemon - 2 tablespoons ground walnuts For the raspberry sauce: - 250 g frozen raspberries - 150 g brown sugar - 10 g water - 5 cardamom pods - 2 packets vanilla sugar - ground cloves (2 packets) - 1 teaspoon lemon juice For the cream: - 200 ml liquid cream (for whipping) - 250 g ricotta cheese - 2 teaspoons lemon juice Preparation Method 1. Prepare the base Separate the eggs, placing the egg whites in a large bowl. Beat the egg yolks with the sugar until they lighten in color. Gradually add the oil, milk, flour, baking powder, lemon zest, vanilla sugar, and essences. Mix well after each addition until you have a uniform mixture. Whip the egg whites until stiff peaks form, then carefully fold them into the yolk mixture. Add the ground walnuts and mix everything together. Pour the batter into a greased and floured baking pan. Level it out. Bake at 180°C (preheated oven) until the base passes the toothpick test. For me, it takes about 35-40 minutes, but check it in advance. Remove the base and let it cool completely. 2. Make the raspberry sauce Put the brown sugar, water, cardamom pods, cloves, vanilla sugar, and lemon juice in a small saucepan over medium heat. When it starts to boil and the sugar is dissolved, add the frozen raspberries. Let it simmer for about 20 minutes, stirring occasionally, until the sauce reduces and thickens slightly. Strain the warm sauce through a fine sieve to remove the seeds and any spices. Let it cool well. 3. Ricotta cream Whip the liquid cream until it thickens. Add the ricotta and lemon juice. Mix everything until well combined. The cream should be thick but easy to spread. 4. Assembly Cut the cooled base into rectangles or squares, as preferred. Spread a layer of ricotta cream on each piece. For a cleaner presentation, you can use a piping bag or a spoon. Add the cooled raspberry sauce on top. Let the cake chill for at least 30 minutes before serving. Why I make this recipe often It fits anytime I crave something less sweet, with a light texture. The ingredients are simple, I can find ricotta at any supermarket, and I can use frozen raspberries. It's easy to adapt for larger or smaller groups, and the taste holds up well even after a few hours in the fridge. Tips and Variations Tips - Do not overbeat the egg whites, just until they are firm. If they are too stiff, the base may turn out dry. - Do not add the raspberries at the beginning in the sauce; let the flavored syrup form first. - For the ricotta cream, use natural cream (not plant-based). Substitutions - Ricotta can be replaced with cottage cheese or mascarpone, but the final texture will be different. - You can also use other berries for the sauce, following the same procedure. - If you don’t have cardamom or cloves, leave them out or use just one of them. Variations - You can add a thin layer of jam on the base, under the ricotta cream. - The ground walnuts in the base can be replaced with almonds. Serving Ideas - Serve cold, straight from the fridge. - It works as a dessert at the end of a richer lunch or with coffee. Frequently Asked Questions 1. Can I use fresh raspberries for the sauce? Yes, you can, but the cooking time might be a little shorter. The texture and flavor will be similar. 2. What happens if I don’t strain the raspberry sauce? You will have seeds and pieces of spices in the sauce. If you don’t mind the texture, it can be used like that, but it’s nicer without. 3. What’s the best way to cut the base? With a long serrated knife. If it’s completely cooled, it won’t crumble. 4. Can I make the cake a day in advance? Yes, it keeps well in the fridge overnight, but add the sauce right before serving if you want to avoid it soaking into the base. 5. The cream doesn’t whip well, what can I do? Make sure it is very cold and use the mixer on high speed. If it still doesn’t whip, the cream may be plant-based or contain too little fat. Nutritional Values Approximately, one serving (out of 16) has about 220-250 kcal. Carbohydrates 25-30g, protein 6-7g, fat 11-13g, fiber 1-2g. Values are indicative and may vary depending on ingredients and serving sizes. Storage and Reheating The cake keeps well in the fridge, covered, for 2-3 days. I do not recommend reheating, as the cream and sauce do not hold up to high temperatures. It’s best served cold. The simple base (without cream and sauce) can be stored at room temperature for a day, wrapped in foil.

Ricotta cake with raspberry sauce

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