Name: Almond Ricotta Cake
Prep time: 20 min
Cook time: 20 min
Yield: 10
Ingredients: Unsalted butter, at room temperature - ½ cup; White sugar - ¾ cup; Vanilla sugar - 2 teaspoons; Lemon, zested and juiced - 1 large; Eggs, separated - 4 large; Blanched almond flour - 2 cups; Ricotta cheese - 9 ounces; White sugar - ⅓ cup; Sliced almonds, or to taste - ¼ cup; Confectioners' sugar for dusting - 1 tablespoon

Ingredients for - Almond Ricotta Cake

1. Unsalted butter, at room temperature ½ cup

2. White sugar ¾ cup

3. Vanilla sugar 2 teaspoons

4. Lemon, zested and juiced 1 large

5. Eggs, separated 4 large

6. Blanched almond flour 2 cups

7. Ricotta cheese 9 ounces

8. White sugar ⅓ cup

9. Sliced almonds, or to taste ¼ cup

10. Confectioners' sugar for dusting 1 tablespoon

How to cook deliciously - Almond Ricotta Cake

1 . Stage

Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.

2 . Stage

Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.

3 . Stage

Fold in almond flour and ricotta cheese with a silicone spatula.

4 . Stage

Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.

5 . Stage

Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.

6 . Stage

Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.