Ricotta Cake – Italy

A simple but delicious cake recipe:

Shorten biscuits at one end with a serrated knife until they are the same height as the 18 cm diameter cake springform pan. Toast minced almond kernels in a frying pan without fat until golden brown. Soak gelatine in cold water. Beat egg yolks with vanilla sugar and sugar until creamy.

Let the gelatine melt at low temperature, remove from the stove and fold in the egg cream. Fold in the ricotta, almond kernels and Sambuca. Whip the cream until stiff and fold 3/4 of it into the cream.

Place the ring of the cake springform pan without the bottom directly on a serving plate. Use a piping bag to pipe the remaining whipped cream as a ring around the inner rim of the cake springform pan. Place sponge cake with the sugar side facing out into the cream ring. Fill ricotta cream into the center, smoothing the top.

Leave the cake to cool for at least 1 hour.

Toast the almond flakes until golden brown just before bringing to the table, cool and only then sprinkle on the cake. Carefully remove the cake ring before serving.

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