Lemon Cake with Fruity Ricotta Filling

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Lemon Cake with Fruity Ricotta Filling
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Difficulty:
moderate
Difficulty
Preparation:
45 min.
Preparation
ready in 5 h.
Ready in

Ingredients

for
1
For the cake
4
100 grams
1 tablespoon
1 tablespoon
100 grams
2 centiliters
For the filling
750 grams
150 grams
4 centiliters
50 grams
chopped Pistachios
150 grams
candied Fruit
Cocoa powder (to dust cake)

Preparation steps

1.

Preheat oven to 200°C (approximately 400°F). Set a 35 cm (approximately 14 inch) baking ring on a baking sheet lined with parchment paper.

2.

For the cake, separate eggs and beat yolks, powdered sugar and vanilla sugar until fluffy. Beat egg whites until stiff peaks form and fold into egg yolk mixture. Mix flour and cornstarch and fold into egg mixture. Spread batter into baking ring and smooth. Bake cake 10-15 minutes. Remove cake from baking sheet onto a wire rack and set baking ring back around cake. Let cake cool and sprinkle with lemon liqueur.

3.

Line a deep round bowl about 24 cm (approximately 10 inches) diameter with parchment paper. Gently press cake into bowl.

4.

For the filling, stir  together sugar and about 100 ml (approximately 1/2 cup) water in a saucepan, heat and simmer about 5 minutes to a light syrup. Remove syrup from heat and allow to cool. Beat ricotta until creamy and stir in sugar syrup, lemon liqueur, pistachios and candied fruits. Fill cake in bowl with filling and smooth top. Refrigerate cake at least 4 hours to chill thoroughly.

5.

Carefully invert filled cake onto a serving platter. Sprinkle cake with cocoa powder to serve.