ricotta cake with mashed berries
Servings: 12
ingredients:
for the cake:
- 100 g sugar
- 6 eggs
- a pinch of salt
- grated zest of an organic lemon
- 2 tbsp limoncello
- 1000 g ricotta
- some oil or butter for the springform
- some breadcrumbs
for the sauce:
- 125 - 150 g fresh blueberries
- 150 g fresh red currants
- 100 g morello jam
- 100 g strawberry-raspberry jam
- 50 ml limoncello
equipment:
- an electric handheld mixer
- an egg whisk
- a springform about 25 cm
- an electric blender
how to:
for the cake:
- Preheat the oven to 150° C w/ fan.
- Oil the springform & add breadcrumbs, shake slightly to distribute the breadcrumbs. Discard of any loose bread crumbs.
- Grate the lemon zest.
- Whisk the sugar & the eggs until foamy w/ the handheld mixer.
- Add salt & lemon zest.
- Fold in the ricotta w/ an egg whisk.
- Add the limoncello.
- Pour the batter in the springform & let it bake for about 1h 10 min.
- Let the cake cool down.
- After about 15 min try carefully to remove the edge.
- Only if totally at room temperature move cake carefully w/ the help of a long knife from the springform bottom to the designated cake stand.
- Store in the fridge.
for the sauce:
- Clean & trim the fresh berries.
- Mix all the berries & the jam together & add limoncello.
- Puree it in a blender.
- Pour the result through a sieve to eliminate all the pits etc.
- Store in the fridge.
Notes
The sauce: Of course you may change the ingredients like going for black currants, blackberries etc. It’s also possible to use only jams (especially if in winter) or use only fresh berries (e. g. in summer). If using only fresh berries think of adding some tbsp of icing sugar for the sweetness. Adjust to your taste.
Lemon zest & limoncello: If you prefer an orange flavour just add grated orange zest and orange liquor instead of... You may also go for a pure vanilla flavour.
Don’t freeze the cake.