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Ricotta Cake

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Ricotta Cake
1 hours

PROTEIN: 24.0g
FAT: 24.0g

Ingredients for 6 people

7 Eggs Divided
4 ounces Unsalted Butter
1 1/8 cup Sugar Divided
2 teaspoons Vanilla Extract Divided
1 3/4 cup Flour Divided
1/2 cup Apricot Jam
9 Ladyfingers Halved
1/8 Fresh Lemon
1 1/2 cup Whole Milk Ricotta Cheese Drained
1/2 teaspoon Salt
2 cups Milk

Preparation 30 minutes preparation + 1 hours cooking
1. SEPARATE five eggs, reserving whites and yolks separately

2. PREHEAT oven to 350ºF

3. Butter sides and bottom of a 9-inch spring form pan

4. CREAM butter in a large mixing bowl using a mixer

5. Add ½ cup sugar and mix well

6. Reduce speed to medium

7. ADD two whole eggs and half the vanilla extract, scraping down sides occasionally

8. Mix until sugar dissolves (4-5 minutes)

9. Slowly add 1 2/3 cups flour

10. Mix until dough starts to form a ball

11. Remove from bowl

12. Shape into a disc and wrap in plastic wrap

13. Refrigerate dough 1 hour

14. ROLL out dough on lightly floured surface with rolling pin

15. Press dough into spring form pan

16. Spread apricot preserves on dough (bottom part only)

17. CUT ladyfingers in half lengthwise

18. Arrange ladyfinger halves on top of preserves

19. Set aside

20. WHIP egg whites on high speed, gradually adding 1/3 cup sugar

21. Mix until whites form soft peaks

22. Place egg whites in separate bowl, set aside

23. ZEST lemon to yield ½ teaspoon lemon zest

24. WHIP egg yolks on medium speed for 1 minute

25. Gradually add remaining sugar until dissolved and light in color

26. ADD drained ricotta cheese, remaining flour, salt, remaining vanilla extract, lemon zest and milk and gently fold until mixed

27. Gently fold in egg white mixture and spread egg and cheese mixture on top of dough

28. BAKE 60-70 minutes, or until lightly browned and a knife comes out clean

29. If cake starts to brown too quickly, tent with aluminum foil until done

30. REMOVE from oven and cool at room temperature

31. Refrigerate 4 hours or overnight