Raspberry Ricotta Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 7,170 cal. | (341 %) | ||
| Protein | 131 g | (134 %) | ||
| Fat | 356 g | (307 %) | ||
| Carbohydrates | 846 g | (564 %) | ||
| Sugar added | 414 g | (1,656 %) | ||
| Roughage | 38.3 g | (128 %) |
| Vitamin A | 3.5 mg | (438 %) | ||
| Vitamin D | 11.9 μg | (60 %) | ||
| Vitamin E | 16.7 mg | (139 %) | ||
| Vitamin K | 92.1 μg | (154 %) | ||
| Vitamin B₁ | 1.1 mg | (110 %) | ||
| Vitamin B₂ | 2.9 mg | (264 %) | ||
| Niacin | 37 mg | (308 %) | ||
| Vitamin B₆ | 1.2 mg | (86 %) | ||
| Folate | 447 μg | (149 %) | ||
| Pantothenic acid | 7.7 mg | (128 %) | ||
| Biotin | 88.6 μg | (197 %) | ||
| Vitamin B₁₂ | 8.1 μg | (270 %) | ||
| Vitamin C | 182 mg | (192 %) | ||
| Potassium | 3,384 mg | (85 %) | ||
| Calcium | 1,804 mg | (180 %) | ||
| Magnesium | 375 mg | (125 %) | ||
| Iron | 14.2 mg | (95 %) | ||
| Iodine | 182 μg | (91 %) | ||
| Zinc | 10.1 mg | (126 %) | ||
| Saturated fatty acids | 216.6 g | |||
| Uric acid | 325 mg | |||
| Cholesterol | 1,835 mg | |||
| Complete sugar | 477 g |
Ingredients
- For the pastry
- 500 grams Pastry flour
- 1 packet Baking powder
- 250 grams butter
- 250 grams sugar
- 1 generous pinch salt
- 4 eggs
- 175 milliliters milk
- 2 Tbsps lemon juice
- 2 tsps grated Lemon peel
- For the ricotta cream
- 2 Limes
- 400 grams Ricotta cheese
- 150 grams powdered sugar
- 200 grams Whipped cream
- In addition
- 250 Raspberries
- powdered sugar (for dusting)
Preparation steps
For the pastry: line baking sheet with parchment paper. Combine flour with baking powder, place into a bowl and add all the other ingredients for the pastry. Mix well for about 3 minutes (2 minutes if using mixer). Pour mixture into a baking sheet adn smooth. Bake in preheated oven at 180°C (approximately 350°F) for about 50 minutes (inserted toothpick should come out clean). Remove from oven and cool.
For the ricotta cream: peel limes with a potato peeler thinly and cut peel into fine strips. Squeeze out juice. Whisk ricotta with powdered sugar and lime juice until fluffy. Beat heavy cream until stiff and fold into ricotta.
Cut pastry into about 20 pieces. Spread with ricotta cream and arrange raspberries on top. Dust with powdered sugar and garnish with lime peel strips. Serve.
