Lemon Cake with Ricotta Cream – A Light Delight for the Holidays
When it comes to desserts, nothing compares to a cake that combines the delicacy of a fine cream with the freshness of fruits. Today, I invite you to discover the delicious recipe for lemon cake with ricotta cream, perfect for a sunny autumn day. This recipe is easy to make and will delight any festive meal.
Preparation time: 25 minutes
Baking time: 30 minutes
Total time: 55 minutes
Number of servings: 12
Ingredients:
*For the base:*
- 300 g butter (at room temperature)
- 220 g sugar
- 300 g flour
- 6 eggs
- 2 tablespoons poppy seeds
- 1 packet saffron baking powder (or regular baking powder)
- 1 packet vanilla sugar
- a pinch of salt
*For the syrup:*
- 100 ml water
- 200 g sugar
- juice from 2 lemons
*For the cream:*
- 500 g ricotta
- 3 egg yolks
- 2 tablespoons sugar
- 500 ml milk
- 1 packet vanilla pudding
- zest from 1 lemon
- 1 packet vanilla sugar
*For the lemon jelly:*
- 150 ml concentrated lemon syrup
- juice from 1 lemon
- 50 ml water
- 1 tablespoon powdered sugar
- 1 packet clear gelatine
- fresh blackberries for decoration
Step by Step:
1. Preparing the base:
Start by preheating the oven to 180°C. In a large bowl, mix the butter with the sugar until it dissolves and the mixture becomes creamy. It's important that the butter is at room temperature to achieve a smooth texture. Add the eggs one at a time, mixing well after each.
2. Incorporating dry ingredients:
In another bowl, mix the flour with the baking powder, salt, and poppy seeds. Gradually incorporate this mixture into the butter mixture, alternating with a few tablespoons of milk. This will help achieve a fluffier base.
3. Baking the base:
Pour the mixture into a baking tray lined with parchment paper, making sure not to use a tray that is too large to achieve a tall base. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
4. Preparing the syrup:
While the base is baking, prepare the syrup. In a small saucepan, combine the water, sugar, and lemon juice. Bring to a boil and let it simmer for 2-3 minutes until the sugar is completely dissolved.
5. Soaking the base:
When the base is ready, remove it from the oven and poke it all over with a fork. Pour the hot syrup over the base, allowing it to absorb well. This step will add moisture and an intense lemon flavor.
6. Preparing the cream:
In a saucepan, heat the milk. In a separate bowl, whisk the egg yolks with the sugar and vanilla sugar, then add a little cold milk and the vanilla pudding. Mix well to avoid lumps. Pour the mixture over the warm milk, stirring continuously to prevent lumps.
7. Cooking the cream:
Transfer the mixture back to the saucepan and simmer over low heat, stirring constantly. When the cream thickens, let it cool. Then, mix the ricotta until creamy, add the cooled vanilla cream and lemon zest.
8. Preparing the lemon jelly:
In a small bowl, mix the concentrated lemon syrup with the lemon juice and water. In a saucepan, add the mixture and a tablespoon of powdered sugar, then add the gelatine packet. Bring to a boil and let it simmer for 2-3 minutes, stirring constantly.
9. Assembling the cake:
Once the base has completely cooled, spread the ricotta cream over it. Add fresh blackberries on top of the cream, then pour the lemon jelly evenly, making sure to cover the fruits well.
10. Cooling:
Let the cake chill in the refrigerator for at least 3 hours, or until the jelly has completely set.
Serving:
After the cake has cooled and the jelly has set, cut it into squares and serve it with a glass of cold lemonade or a flavored tea. This lemon cake with ricotta cream is perfect for an autumn evening with loved ones.
Helpful tips:
- Use fresh ricotta for better taste. If you can’t find it, you can use ricotta.
- If you want a less sweet version, reduce the sugar in the cream.
- Add a little grated ginger to the lemon cream for an extra flavor.
- You can replace the blackberries with other berries, such as raspberries or blueberries.
Nutritional benefits:
This cake is rich in protein due to the ricotta, and lemon provides a healthy dose of vitamin C. The poppy seed base offers healthy fatty acids, contributing to a balanced diet.
Frequently asked questions:
1. Can I use another type of flour?
- Yes, you can try whole wheat flour for a richer flavor and denser texture.
2. How can I tell if the cake is baked?
- Insert a toothpick in the center; if it comes out clean, the cake is done.
3. Is it possible to make this cake without eggs?
- You can use an egg substitute, such as banana puree or yogurt, but the texture may vary.
This lemon cake with ricotta cream is not just a simple dessert but a culinary experience that will delight your senses every time. Experiment, adapt, and enjoy every bite! Enjoy your meal!
When it comes to desserts, nothing compares to a cake that combines the delicacy of a fine cream with the freshness of fruits. Today, I invite you to discover the delicious recipe for lemon cake with ricotta cream, perfect for a sunny autumn day. This recipe is easy to make and will delight any festive meal.
Preparation time: 25 minutes
Baking time: 30 minutes
Total time: 55 minutes
Number of servings: 12
Ingredients:
*For the base:*
- 300 g butter (at room temperature)
- 220 g sugar
- 300 g flour
- 6 eggs
- 2 tablespoons poppy seeds
- 1 packet saffron baking powder (or regular baking powder)
- 1 packet vanilla sugar
- a pinch of salt
*For the syrup:*
- 100 ml water
- 200 g sugar
- juice from 2 lemons
*For the cream:*
- 500 g ricotta
- 3 egg yolks
- 2 tablespoons sugar
- 500 ml milk
- 1 packet vanilla pudding
- zest from 1 lemon
- 1 packet vanilla sugar
*For the lemon jelly:*
- 150 ml concentrated lemon syrup
- juice from 1 lemon
- 50 ml water
- 1 tablespoon powdered sugar
- 1 packet clear gelatine
- fresh blackberries for decoration
Step by Step:
1. Preparing the base:
Start by preheating the oven to 180°C. In a large bowl, mix the butter with the sugar until it dissolves and the mixture becomes creamy. It's important that the butter is at room temperature to achieve a smooth texture. Add the eggs one at a time, mixing well after each.
2. Incorporating dry ingredients:
In another bowl, mix the flour with the baking powder, salt, and poppy seeds. Gradually incorporate this mixture into the butter mixture, alternating with a few tablespoons of milk. This will help achieve a fluffier base.
3. Baking the base:
Pour the mixture into a baking tray lined with parchment paper, making sure not to use a tray that is too large to achieve a tall base. Bake for 30 minutes or until a toothpick inserted in the center comes out clean.
4. Preparing the syrup:
While the base is baking, prepare the syrup. In a small saucepan, combine the water, sugar, and lemon juice. Bring to a boil and let it simmer for 2-3 minutes until the sugar is completely dissolved.
5. Soaking the base:
When the base is ready, remove it from the oven and poke it all over with a fork. Pour the hot syrup over the base, allowing it to absorb well. This step will add moisture and an intense lemon flavor.
6. Preparing the cream:
In a saucepan, heat the milk. In a separate bowl, whisk the egg yolks with the sugar and vanilla sugar, then add a little cold milk and the vanilla pudding. Mix well to avoid lumps. Pour the mixture over the warm milk, stirring continuously to prevent lumps.
7. Cooking the cream:
Transfer the mixture back to the saucepan and simmer over low heat, stirring constantly. When the cream thickens, let it cool. Then, mix the ricotta until creamy, add the cooled vanilla cream and lemon zest.
8. Preparing the lemon jelly:
In a small bowl, mix the concentrated lemon syrup with the lemon juice and water. In a saucepan, add the mixture and a tablespoon of powdered sugar, then add the gelatine packet. Bring to a boil and let it simmer for 2-3 minutes, stirring constantly.
9. Assembling the cake:
Once the base has completely cooled, spread the ricotta cream over it. Add fresh blackberries on top of the cream, then pour the lemon jelly evenly, making sure to cover the fruits well.
10. Cooling:
Let the cake chill in the refrigerator for at least 3 hours, or until the jelly has completely set.
Serving:
After the cake has cooled and the jelly has set, cut it into squares and serve it with a glass of cold lemonade or a flavored tea. This lemon cake with ricotta cream is perfect for an autumn evening with loved ones.
Helpful tips:
- Use fresh ricotta for better taste. If you can’t find it, you can use ricotta.
- If you want a less sweet version, reduce the sugar in the cream.
- Add a little grated ginger to the lemon cream for an extra flavor.
- You can replace the blackberries with other berries, such as raspberries or blueberries.
Nutritional benefits:
This cake is rich in protein due to the ricotta, and lemon provides a healthy dose of vitamin C. The poppy seed base offers healthy fatty acids, contributing to a balanced diet.
Frequently asked questions:
1. Can I use another type of flour?
- Yes, you can try whole wheat flour for a richer flavor and denser texture.
2. How can I tell if the cake is baked?
- Insert a toothpick in the center; if it comes out clean, the cake is done.
3. Is it possible to make this cake without eggs?
- You can use an egg substitute, such as banana puree or yogurt, but the texture may vary.
This lemon cake with ricotta cream is not just a simple dessert but a culinary experience that will delight your senses every time. Experiment, adapt, and enjoy every bite! Enjoy your meal!