Torta fragole e ricotta
A creamy cake with ricotta and fresh strawberries
Amount
cake
Ingredients list
Dough (for a springform pan with 10in/26cm Ø)
Ricotta creme
- 400 g strawberries
- 450 g ricotta cheese
- 200 ml liquid cream
- 100 g powdered sugar
- 1 lemon
- 4 sheets gelatin
Directions
- Preheat the oven to 160°C/300°F.
Dough
- Carefully crack the eggs and separate the whites from the yolks. Add the collected egg whites to the bowl of the stand mixer with a pinch of salt and beat until stiff.
- Then add sugar and egg yolks and gently fold in. Add flour, starch, baking powder and rum and mix to a smooth dough.
- Prepare a 26cm/10in Ø springform pan and grease with butter. Pour in the dough and bake for about 20 minutes on the middle rack. Then remove and let cool on a cooling rack.
Ricotta creme
- Put the ricotta in a mixing bowl, add some lemon zest of an organic lemon, the juice of the lemon and mix with the powdered sugar.
- In another container, whip the cream until stiff. Add ⅔ of this to the ricotta mixture and stir in. Set aside the remaining cream for the topping.
- Soak the gelatin in a bowl of cold water for about 5 minutes. Then heat a tablespoon of water in a small saucepan. Squeeze the gelatin leaf by leaf and gradually stir in the warm water until it is dissolved without lumps. Turn off the heat while doing this.
- Now stir a tablespoon at a time of the ricotta cream into the warm gelatin until the entire mixture is stirred in.
- Divide the cooled pastry bottom in the middle. Place the base on a plate and enclose with a cake ring. Pour in the ricotta cream and evenly distribute ⅔ of the washed chopped strawberries. Place the lid on top, spread with the remaining cream and decorate with the remaining strawberries.
- Then place in the refrigerator for about 2 hours to harden.
- After that, our delicious strawberry cake can be served and enjoyed.Buon appetito!
Calories: 286kcal (14%)Carbohydrates: 36g (12%)Protein: 8g (16%)Fat: 13g (20%)Saturated fatty acids: 7g (35%)Trans fatty acids: 1gCholesterol: 97mg (32%)
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