Walnut Ricotta Cake
User Reviews
4.9
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Prep Time
1 hr
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Cook Time
25 mins
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Additional Time
30 mins
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Total Time
2 hrs 5 mins
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Servings
12 servings
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Course
Dessert
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Cuisine
Italian, International
Walnut Ricotta Cake
Description
The sponge is prepared by mixing flour with sugar, ground walnuts, cocoa powder, baking powder, baking soda, and salt. Wet ingredients include egg yolks combined with oil and yogurt, then hot water is added. Separately whipped egg whites are folded in to add air, resulting in a tender, moist batter. The cake bakes in a lined rectangular pan and after cooling, is split horizontally to be layered with the cream.
The cream consists of ricotta cheese whipped with honey, milk, and lemon juice until creamy. Gelatin is soaked, dissolved in warm milk, and incorporated for structure. Whipped cream with vanilla sugar is folded in to lighten the mixture, producing a delicate frosting with a balance of sweetness and mild tang from lemon and honey.
This walnut-infused chocolate cake is suitable for occasions where a moist, nutty dessert with creamy topping is desired. The cake slices neatly and offers complementary textures of a tender crumb and fluffy cream.
Ingredients
Sponge:
- 3 egg
- 100 ml neutral cooking oil generic cooking oil
- 150 ml yogurt
- 100 ml water hot
- 1 tsp vanilla extract
- 200 g flour
- 100 g walnut ground
- 20 g cocoa powder
- 200 g sugar
- 1 tsp baking powder
- 1 tsp baking soda
- 1/4 tsp salt
Cream:
- 250 g ricotta cheese
- 250 ml whipping cream
- 50 g honey
- 50 g powdered sugar
- 1 tsp lemon juice
- 1 heet gelatin
- 2 tbsp milk
Instructions
Sponge:
- Mix the flour with the sugar, ground walnuts, and cocoa powder. Add the baking powder, baking soda, and salt.
- Separately, combine the egg yolks with the oil and yogurt. Whip the egg whites with a pinch of salt.
- Incorporate the liquid ingredients, including the hot water, with the dry ingredients and mix until smooth. Carefully fold in the whipped egg whites, using upward movements.
- Preheat the oven to 180 °C (350 °F) and line a 25/35 cm ( 10x14 inches) baking tray with parchment paper. Pour the mixture into the tray and level it. Bake for 25-30 minutes. When ready, transfer to a cooling rack. Cut it into two pieces, 17/25 cm (6 1/2 x 10 inches).
Cream:
- Hydrate the gelatin in cold water. After 5 minutes, drain it and pour in 2-3 tablespoons of hot milk. Mix the ricotta cheese with the honey, milk, and lemon juice until it becomes creamy. Whip the cream with the vanilla sugar.
- Incorporate the whipped cream into the ricotta with upward movements. Refrigerate the cream for half an hour.
- Place a piece of the cake in the pan and then spread half of the cream on top, smoothing it out. Place the next piece of cake on top and then the rest of the cream. Decorate with cocoa powder or ground walnuts.
Enjoy!
Notes
User Reviews
Overall Rating
4.9
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