Strawberry Ricotta Cake
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 14) |
Ingredients
- 100 g biscuit (s) (amaretti)
- 60 g rusks
- 175 g butter
- 500 g ricotta (alternatively drained low-fat quark)
- 4 egg (s)
- 160 g suar
- 1 lemon (s), grated lemon zest
- 4 tablespoon liqueur (almond liqueur)
- 60 g flour
- 750 g strawberries
- salt
- 250 ml juice (red currant or grape juice)
- 1 pack cake icing, red
Print Recipe
Pin Recipe Instructions
- Put 90 g of amaretti and the rusk in 2 portions in a large freezer bag and finely crush with a rolling pin. Melt 75 g butter and mix well with the crumbs. Press the mixture into a greased springform pan (diameter 24 cm), forming a 1 cm high rim. Pre-bake in the preheated oven at 180 degrees (convection 160 degrees) on the bottom rack for 10 minutes.
- Meanwhile melt 100 g butter. Mix the ricotta, egg yolk, 60 g sugar, lemon zest and almond liqueur. Stir in butter and flour. Beat the egg white and a pinch of salt until stiff, pour in 80 g of sugar and keep beating until the sugar is dissolved. Fold the egg whites under the ricotta mixture and fill the mold. Bake for another 50 minutes, possibly covering if the cake gets too dark.
- Let cool in the tin on a rack.
- Clean and halve the strawberries. Place on the cooled cake. Prepare the juice, 20 g sugar and icing according to the instructions on the packet, spread over the strawberries and allow to set. Roughly crumble 10 g amaretti, sprinkle on the cake and serve.
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