Ricotta cake, pancakes, and Greek yogurt (recipe no. 200)

Ricotta Cake with Pancakes and Greek Yogurt - a delicious masterpiece that combines fine textures and refined flavors. This recipe is perfect for warm summer days or for those moments when we crave a light and refreshing dessert with a bit of substance. So, let’s embark on a culinary journey that is sure to impress all our loved ones!

Preparation time: 30 minutes
Baking time: 20 minutes
Total time: 2 hours and 50 minutes (including cooling time)
Servings: 8

Ingredients

For the pancakes:
- 200 g Greek yogurt
- 2 large eggs
- 25 g sugar
- 25 g melted butter (plus extra for greasing the pan)
- 150 g flour
- 75 ml milk

For the ricotta cream:
- 250 g ricotta
- 200 g Greek yogurt
- 200 g strawberries (for decoration and flavor)
- 15 g gelatin
- 3 large eggs
- 200 g sugar
- 200 ml heavy cream
- 4 packets of vanilla sugar
- 1 packet of whipped cream stabilizer
- 20 g chocolate chips

For filling the pancakes:
- Nutella (or another chocolate spread)

For decoration:
- Whipped cream (preferably fresh)

A Brief History

This ricotta cake recipe with pancakes and Greek yogurt brings together influences from Mediterranean cuisine, where ricotta cheese is a staple ingredient, and the tradition of pancakes, which are appreciated in many cultures. Combining these ingredients not only offers a tasty dessert but also a culinary experience that blends freshness and delicacy.

Step-by-Step Instructions

Step 1: Preparing the Pancakes

We start by making the pancakes, which will add a soft texture and flavor to our cake.

1. Beat the eggs: In a large bowl, whisk the two eggs with the sugar until frothy and light in color.
2. Add the butter: Incorporate the melted butter and mix well.
3. Include the yogurt: Add the Greek yogurt and mix thoroughly.
4. Add the flour and milk: Sift the flour into the egg mixture and gradually add the milk, stirring continuously to avoid lumps. The consistency should be fluid but not too runny.
5. Cook the pancakes: Heat a greased non-stick pan over medium heat. Pour a ladle of the pancake batter and cook until bubbles form on the surface, then flip the pancake and cook the other side until golden. Repeat the process to make 9 pancakes, but it’s recommended to keep only 6 for filling.

Step 2: Preparing the Ricotta Cream

Now that we have the pancakes, let’s focus on the delicious ricotta cream.

1. Beat the eggs with sugar: In a heatproof bowl, whisk the 3 eggs with 200 g of sugar over a double boiler, stirring constantly until the mixture thickens and becomes fluffy. This process may take about 10 minutes.
2. Hydrate the gelatin: In a small bowl, hydrate the gelatin in 50 ml of cold water. Let it sit for 10 minutes, then, after the egg mixture has cooled slightly, incorporate the gelatin.
3. Mix the ricotta: In another bowl, mix the ricotta with 2 packets of vanilla sugar, then add the Greek yogurt and blend well.
4. Combine everything: Pour the egg mixture with gelatin over the ricotta mixture, gently stirring to avoid losing air.
5. Add the whipped cream: Whip the heavy cream with 2 packets of vanilla sugar and one packet of whipped cream stabilizer, then fold it into the ricotta mixture. Finally, add the chocolate chips.

Step 3: Assembling the Cake

1. Fill the pancakes: Once the pancakes have completely cooled, fill each pancake with a generous layer of Nutella, then carefully fold them.
2. Prepare the dish: In a small dish (or a glass container, based on your preference), line the bottom with plastic wrap.
3. Arrange the strawberries: Cut the strawberries in half and place them at the bottom of the dish.
4. Pour in the mixture: Pour a layer of the ricotta cream over the strawberries, then place the filled pancakes on top. Continue with another layer of ricotta cream.
5. Chill: Cover with plastic wrap and refrigerate for 2-3 hours or until the cream has set.

Step 4: Serving

1. Unmold the cake: Once the cake has set, carefully turn it out onto a serving platter.
2. Decorate: Top with whipped cream and, if desired, add a few slices of strawberries for a more attractive appearance.

Helpful Tips

- Flour: Make sure to use good quality flour for the pancakes, as this can influence the final texture.
- Gelatin: If using powdered gelatin, check the packaging instructions for proper activation.
- Variations: You can try adding other berries, such as blackberries or raspberries, to the cream for flavor diversity.

Frequently Asked Questions

- Can I use another type of cheese instead of ricotta? Yes, you can use cottage cheese or mascarpone, but you will achieve a different texture.
- How can I make this cake vegan? Replace the eggs with a mixture of flaxseeds and water and use plant-based yogurt.
- What can I do with the leftover pancakes? You can fill them with various sweet ingredients or use them in other desserts.

Drink Pairings

This cake pairs wonderfully with a fruit tea or a creamy cappuccino. Additionally, a sweet wine, such as Moscato, can add an elegant touch to the meal.

Nutritional Benefits

- Ricotta: A good source of protein and calcium, contributing to bone health.
- Greek yogurt: Rich in probiotics, which help maintain a healthy gut flora.
- Strawberries: Provide a significant amount of vitamin C and antioxidants.

This ricotta cake with pancakes and Greek yogurt is an excellent choice for any occasion, from parties to family Sunday meals. Whether you prepare it for a treat or to impress guests, the combination of creamy and crunchy will bring smiles and applause. Happy cooking!