Strawberry Cake with Ricotta
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 35 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g strawberries, weihed cleaned
- 150 g flour (universal flour), preferably half with fine spelled flour
- 130 g suar
- 70 g butter, room temperature
- 130 g ricotta
- 1 egg (s), size M
- 1 egg yolk
- 0.5 teaspoon ½ baking powder
- 1 pinch (s) salt
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C top / bottom heat and grease a loaf pan or line it with baking paper. I used a shape that was about 32 x 10 x 6 cm.
- Wash and clean the strawberries, cut into small pieces and set aside.
- Beat the room temperature butter and sugar with the mixer for about 5 minutes until very creamy. Add the ricotta and keep stirring until smooth. Add the egg and yolk and mix well again. Mix the flour with the baking powder and the pinch of salt and stir thoroughly into the dough. Carefully fold in the chopped strawberries and pour the mixture into the prepared form.
- Bake in the preheated oven on the middle rack for about 30 - 35 minutes. Make a chopstick sample.
- Take out of the oven, let cool, cut into pieces and sprinkle with powdered sugar if you like.
- Note: I usually use two whole eggs, separate them, beat the egg whites with a pinch of salt and stir only the egg yolks into the butter and sugar mixture. I fold in the egg whites after the flour and finally add the strawberries. This makes the cake fluffier and finer in my opinion.
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