Ricotta – Sand Cake
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 100 g butter, soft
- 150 grams sugar
- 250 g ricotta
- 3 egg (s)
- 250 g flour
- 1 packet baking powder
- 1 lemon (s), grated zest
- 8 tablespoon lemon juice, freshly squeezed
Print Recipe
Pin Recipe Instructions
- Separate the eggs. Mix the butter, sugar and ricotta until foamy, stir in the egg yolks one at a time. Mix the flour and baking powder and stir in as well. Add the grated lemon zest and juice.
- Beat the egg white until stiff and fold it carefully into the ricotta mixture. Place the cake in a greased and sprinkled Guglhupf tin and bake for about 45 minutes at 180 ° top and bottom heat.
- After cooling, remove the cake from the mold and sprinkle with powdered sugar.
- A scoop of lemon ice cream and a dollop of whipped cream tastes great with it.
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