A light and creamy ricotta cake layered with fresh berries, topped with a smooth mascarpone cream. This simple yet delightful dessert combines citrus zest and vanilla for a fresh flavor, perfect for any occasion.
Ingredients extracted via AI
400 g ricotta or quark70 g sugar15 g cornstarch1 egg1 lemon zest0.5 lemon juicevanilla extract180 g flour10 g baking powder3 eggsalt100 g sugar100 ml olive oil100 ml milk150 g blueberries150 g strawberries150 g mascarpone or cream cheese20 g powdered sugar100 ml whipping cream 33%
Procedure generated via AI
Preheat the oven to 180°C (356°F).
In a bowl, combine 400 g of ricotta or quark (cream cheese can be used as well), 70 g sugar, 15 g cornstarch, 1 egg, the zest and juice of half a lemon, and vanilla extract to taste. Mix well for 2-3 minutes until the mixture is light and fluffy.
Add 100 ml olive oil and 100 ml milk, then mix again until fully combined.
Sift 180 g flour, then stir in 10 g baking powder and a pinch of salt. Gradually add the dry ingredients to the wet mixture in 2-3 portions, gently folding them in.
Line a 22 cm (8.7 inch) diameter baking pan with parchment paper and brush it lightly with olive oil.
Prepare 150-200 g blueberries and 150-200 g strawberries, quartering the strawberries or using any other favorite berries.
Spread the berries evenly over the bottom of the prepared pan, then pour the ricotta batter on top, spreading it gently.
Bake in the preheated oven at 180°C for 40-45 minutes. Check doneness by inserting a skewer to ensure it comes out clean.
To make the topping, mix 150 g mascarpone or cream cheese, 20 g powdered sugar, and 100 ml 33% whipping cream until smooth.
Once the cake has cooled, spread the mascarpone cream over the top and dust with powdered sugar before serving.