Made using all-purpose and corn flours, this easy cake batter is flavored with lemon juice for brightness. Whipped egg whites that are gently folded into the mix keep the cake light. Meanwhile, whipped cream and ricotta is thickened with unflavored gelatin for a memorably creamy filling that goes between the layers of baked cake. Allow time to refrigerate the assembled dessert overnight. Then, sprinkle it with powdered sugar before serving.
- 3 eggs (separated)
- 300 grams granulated sugar
- 100 grams flour
- 100 grams cornflour
- 1 teaspoon baking powder
- 1/2 lemon
- 600 grams heavy cream
- 8 gelatin (sheets)
- hot water
- 600 grams ricotta cheese
- 1 teaspoon vanilla extract
- powdered sugar
- Preheat the oven to 190 degrees Celsius.
- In a bowl, beat the egg with half of the sugar until light and fluffy.
- In another bowl, add the flours, baking powder, and a pinch of salt. Mix well and gently add to the egg mixture, a spoonful at a time.
- Whisk the egg whites with a few drops of lemon juice until stiff. Gently fold into the mixture.
- Grease and flour a 26-centimeter round springform baking pan add the batter.
- Bake for 25 minutes. Test with a toothpick.
- Allow to cool completely and cut into two round halves.
- Whip the cream until thick.
- Dissolve the gelatin in hot water for 10 minutes.
- Mix the cheese with the remaining sugar and lemon juice, and add the gelatin.
- Add the whipped cream and mix well.
- In a parchment paper-lined springform pan, place one half of the cake to form the base.
- Add the filling and spread until completely level.
- Top with the other half of cake.
- Allow to cool in the refrigerator overnight.
- When ready to serve, remove outer ring of baking pan and sprinkle with powdered sugar.
PER SERVING *
|Calories1430Calories from Fat720|
|% DAILY VALUE*|
|Calories from Fat720|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.