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

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

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.