Velvety cake with ricotta, raspberries, and a hint of lemon - photo 1
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Velvety cake with ricotta, raspberries, and a hint of lemon

Cakes and Bakes Desserts European cuisine 90 min Medium 20 wyświetleń ~30.97 PLN - (0)
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Description

This exceptional cake is the essence of summer elegance and simplicity. Its secret lies in the addition of Italian ricotta cheese, which gives it an incredible, creamy, and moist texture, completely different from traditional sponge cakes or pound cakes. Each bite is a perfect balance between the sweetness of the delicate cake and the refreshing, slightly tart explosion of fresh raspberries. A subtle hint of lemon zest enhances the flavor of the fruit and cheese, adding lightness and freshness to the whole. The cake has a rustic appearance, with a golden-brown crust and appetizingly protruding, browned raspberries. It is perfect as a dessert for an afternoon tea with a cup of tea or coffee, as well as an elegant finale to a summer lunch or garden party. It is simple to prepare, and the final result will delight everyone, even the most discerning gourmets.

Ingredients (12)

Servings:
8
  • Mąka pszenna tortowa (typ 450) 250 g
  • Butter (82% fat) 150 g
  • Drobny cukier do wypieków 180 g
  • Eggs (size L) 3 szt.
  • Ricotta cheese 250 g
  • Fresh raspberries 200 g
  • Baking powder 10 g
  • Lemon 0.1 szt.
  • Vanilla extract 5 g
  • 🌿 Przyprawy
  • Salt 0.0 szczypt
  • ✨ Opcjonalne
  • Powdered sugar 15 g
  • Almond flakes 30 g
💰 Szacowany koszt dania: ~30.97 PLN (3.87 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preliminary preparation

1

Take the butter and eggs out of the fridge about 1-2 hours before baking to reach room temperature. Preheat the oven to 180°C (top and bottom heat, no fan). Prepare a springform pan with a diameter of 22-24 cm. Line the bottom of the pan with parchment paper, and thoroughly grease the sides with butter and dust with flour. Shake off the excess flour.

Ingredients: Butter (82% fat), Eggs (size L), Mąka pszenna tortowa (typ 450)
The room temperature of the ingredients is key to achieving a smooth emulsion. Cold ingredients can cause the mixture to curdle. Proper preparation of the mold will prevent the dough from sticking.
2

In a medium bowl, combine the dry ingredients. Sift the all-purpose flour, baking powder, and salt. Then mix them thoroughly with a whisk to distribute evenly. In a small bowl, gently toss the raspberries with one tablespoon of the prepared flour - this will prevent them from sinking to the bottom of the batter during baking.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Salt, Fresh raspberries
Sifting flour aerates it and removes lumps, making the dough lighter. Use a large bowl to avoid mess. Coating fruits in flour is a tried-and-true baking trick.

Preparing the dough

3

In a large mixing bowl, place the soft butter and fine sugar. Start mixing on low speed, and when the ingredients are combined, increase the speed to medium-high. Beat for about 7-8 minutes, until the mixture becomes very light, fluffy, and doubles in volume. While mixing, scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly combined.

Ingredients: Butter (82% fat), Drobny cukier do wypieków
This is the most important step! Long and thorough creaming of the butter with sugar incorporates air into the dough, which is the basis for its fluffiness. Use a stand mixer with a paddle attachment or a hand mixer.
4

Without stopping the mixing on medium speed, add the eggs – one at a time. Only add the next egg when the previous one is completely incorporated into the mixture. This may take about a minute for each egg. If the mixture starts to look curdled, add one tablespoon of sifted flour and continue mixing.

Ingredients: Eggs (size L), Mąka pszenna tortowa (typ 450)
Adding eggs one at a time prevents the emulsion from separating. Patience is key here. Do not crack the eggs directly into the mixing bowl - first, break each one into a small bowl to ensure it is fresh and to avoid shell fragments.
5

Reduce the mixer speed to the minimum. Add ricotta cheese, vanilla extract, and the zest of a well-washed and scalded lemon. Mix only until the ingredients are combined, about 20-30 seconds. Do not mix too long to avoid overly aerating the ricotta.

Ingredients: Ricotta cheese, Vanilla extract, Lemon
Use a fine grater (like a zester) to grate only the yellow part of the lemon peel. The white part (albedo) is bitter and can ruin the taste of the cake.
6

Turn off the mixer. Add the sifted dry ingredients to the butter mixture in two or three batches. Using a large rubber spatula, gently fold the ingredients together. This technique involves scooping the mixture from the bottom and folding it over the top while simultaneously rotating the bowl. Mix only until no dry flour is visible.

Ingredients: Mąka pszenna tortowa (typ 450), Baking powder, Salt
Perform this step by hand, not with a mixer! Overmixing after adding the flour develops gluten, which will make the dough tough and dense, rather than light and moist. A few lumps in the dough are fine.

Baking

7

Add the floured raspberries to the prepared mixture, leaving a handful to place on top. Make 2-3 gentle movements with a spatula to distribute them in the batter. Transfer the batter to the prepared springform pan and smooth the top. Arrange the remaining raspberries on top, gently pressing them into the batter. If using, sprinkle the top with almond flakes.

Ingredients: Fresh raspberries, Almond flakes
Do not mix the raspberries too vigorously, as they may break apart and color the entire cake pink. Leveling the top with a spatula will ensure that the cake rises evenly.
8

Place the pan in a preheated oven at 180°C and bake for 45-55 minutes. After about 40 minutes, check the cake with a wooden skewer. Insert it into the center of the cake - if it comes out dry (without any raw batter sticking to it), the cake is ready. If the skewer is wet, continue baking and check every 5 minutes.

Every oven bakes differently, so the given time is approximate. The toothpick test is the most reliable method. If the top of the cake starts to brown too quickly, you can loosely cover it with aluminum foil.

Cooling and Decoration

9

Remove the baked cake from the oven and leave it in the pan on a metal rack for about 15 minutes. After this time, carefully run a knife along the edges of the pan, unclip the ring, and gently transfer the cake (still on the paper underneath) to the rack to cool completely. Only when the cake is completely cold, dust it generously with powdered sugar.

Ingredients: Powdered sugar
Cooling on a rack is very important as it allows air circulation from the bottom and prevents the cake from becoming soggy. Do not dust warm cake with powdered sugar, as it will dissolve and create an unsightly, sticky layer.

Fun Fact

💡

The name 'ricotta' comes from Italian and means 're-cooked' (ri-cotta). Traditionally, this cheese is made by re-heating the whey that remains after the production of other cheeses, such as mozzarella or provolone.

Best for

Podwieczorek Letnie przyjęcie w ogrodzie Rodzinny obiad Deser do kawy

Tips

🍽️ Serving

The cake tastes best at room temperature. Serve it on its own or with toppings that enhance its flavor: a scoop of vanilla ice cream, a dollop of thick Greek yogurt, or a bit of whipped cream. It can be decorated with fresh raspberries and mint leaves for added freshness.

🥡 Storage

Store the cake in an airtight container at room temperature for up to 2 days. In the refrigerator, it will stay fresh for up to 4 days, but it's a good idea to take it out about 30 minutes before serving to regain its ideal texture. Interestingly, the cake becomes even more moist and aromatic the next day.

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