Ricotta Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
For the dough:
- 100 g butter, soft
- 85 g suar, 150 flour
- 30 g cocoa powder, unsweetened
- 1 egg (s), whisked
- Legumes, e.g., Lentils, for blind baking
For the filling:
- 3 egg (s), whisked
- 140 g suar
- 1 orange (s), untreated, teaspoon zest it
- 750 g ricotta
- 1 tablespoon lemon juice
- 1 tablespoon orange juice
Print Recipe
Pin Recipe Instructions
- For the dough, mix the butter and sugar with a mixer until foamy. Mix the flour and cocoa, then add to the butter and sugar mass and add the egg. Process everything into a soft dough. Wrap it in foil and let it rest in the refrigerator for about 1 hour.
- Preheat the oven to 180 ° C. Roll out the dough on a floured work surface until you can line a 24 - 26 cm springform pan with it. Then place baking paper on the dough and weigh it down with the lentils. Now blind-bake the dough for about 20 minutes, then remove the lentils and baking paper and bake for about 5 minutes to dry the dough.
- For the filling, beat the eggs with the sugar until frothy. Then mix the orange peel, ricotta, lemon and orange juice and spread on the bottom. Now put the whole thing in the oven for 35 - 45 minutes and bake until the cake is firm on top and lightly browned in some places. Let cool and then cut into pieces.
- We enjoyed it lukewarm, but if you like, you can also eat it cold. This cake is a real alternative to a cozy cup of coffee in summer. It can also be served as a dessert.
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