Ricotta Cake




Rating: 3.72 / 5.00 (220 Votes)


Total time: 45 min

Servings: 6.0 (servings)

Ingredients:












Instructions:

Preheat the oven to 180 °C top/bottom heat. Grease a 20 – 24 cm Ø springform pan with butter and sprinkle with semolina.

Separate the eggs. Beat the yolks with 70 g fine crystal sugar and vanilla sugar with a food processor or hand mixer until foamy.

Beat the egg whites, gradually adding the remaining 70 g of fine granulated sugar, and continue beating until the whites are semi-solid.

In a large mixing bowl, mix ricotta with butter, then add yolk cream. Stir in orange liqueur. Gently fold in beaten egg whites and semolina alternately.

Pour batter into prepared springform pan and bake for 40 – 45 minutes.

Let cake cool and serve topped with raspberries.

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