I am Sicilian born and have been looking for a good ricotta cake recipe. I made some major changes -adding a shell of shortcrust pastry and mascarpone topping. I made this cake for a group of choosy Italians and they loved it. My changes: a) Never bake and serve the same day. Must bake overnight and chill well before serving next day. b) Line cake tin with dessert shortcrust pastry (bottom and sides). Bake blind for 10 min then add ricotta mixture. Bake for 1 hr or until firm/golden. c) Use great quality ricotta and sieve first before adding ingredients. d) To ricotta mixture: Add rind of 1 lemon, 3-4tablespoons amaretto, ¼ tsp almond essence, 1.5 tsp vanilla essence, grated chocolate (to taste), 75 g crushed roasted hazelnuts. I separated the egg yolks which I mixed with the sugar, essences and lemon/orange grind and folded into the ricotta. Next time I will add a little more caster sugar as the mixture can be a little low on sweetness. Whip egg whites and fold into ricotta. Once baked. Leave overnight in fridge. Next day coat with mascarpone topping.F) MASCARPONE TOPPING: Beat 250g mascarpone ( or 400g depending on size of cake) until smooth and add caster sugar to taste, vanilla essence, grated chocolate , 2 tablespoons Tia maria, lemon grind. Mix well. Coat cake top with mascarpone mixture. Grate some chocolate and sprinkle on top. Sprinkle more crushed hazelnuts for decoration. Chill well before serving until mascarpone is set (at least another 3 hours).
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