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Introduction
Indulge in a delightful baking experience with the ricotta cake topped with sugar eggs and hazelnuts. This unique recipe combines the creaminess of ricotta cheese with the rich flavors of hazelnuts, making it a perfect treat for any occasion. Its moist texture and sweet topping provide a satisfying dessert that will please both family and guests.
Detailed Ingredients with measures
– Ricotta cheese: 250 grams
– Eggs: 3 large
– Sugar: 150 grams
– All-purpose flour: 200 grams
– Baking powder: 1 teaspoon
– Salt: a pinch
– Hazelnuts: 100 grams, chopped
– Vanilla extract: 1 teaspoon
– Powdered sugar: for dusting
– Edible flowers (optional): for garnish
Prep Time
Preparation time for this ricotta cake is approximately 20 minutes. This allows you to set up your ingredients and utensils, ensuring a smooth baking experience.
Cook Time, Total Time, Yield
The cake requires about 30 minutes to bake. In total, from prep to serving, you can expect the entire process to take around 1 hour. This recipe yields one delicious cake, perfect for serving 8 to 10 people. Enjoy your creation alongside a cup of coffee or tea, or as a sweet ending to any meal.
Detailed Directions and Instructions
Step 1: Prepare the Oven and Baking Dish
Preheat your oven to 180°C (350°F). Grease a cake pan with butter or line it with parchment paper to prevent sticking.
Step 2: Mix Wet Ingredients
In a large mixing bowl, combine 250g of ricotta cheese, 4 eggs, and 100g of sugar. Use a whisk to blend the ingredients until smooth and creamy.
Step 3: Incorporate Dry Ingredients
Sift 150g of flour and 1 teaspoon of baking powder into the wet mixture. Gently fold the ingredients together until just combined, being careful not to overmix.
Step 4: Add Flavor
Incorporate the zest of 1 lemon and a pinch of salt into the batter. This will enhance the flavor of the cake.
Step 5: Pour the Mixture into the Cake Pan
Transfer the batter into the prepared cake pan, ensuring it is evenly spread out.
Step 6: Bake the Cake
Place the cake in the preheated oven and bake for approximately 30 minutes, or until a toothpick inserted in the center comes out clean.
Step 7: Prepare the Sugar Eggs
While the cake is baking, separate 2 egg whites from the yolks. Whip the egg whites until soft peaks form. Gradually add 50g of sugar and continue to whip until stiff peaks are achieved.
Step 8: Serve
Once the cake is baked and cooled, top it with the whipped egg whites, and sprinkle with crushed hazelnuts for garnish.
Notes
Storage
Store any leftover cake in an airtight container at room temperature for up to 3 days.
Variations
You can substitute hazelnuts with other nuts like almonds or walnuts according to your preference.
Serving Suggestions
This cake pairs well with a dollop of cream or a scoop of vanilla ice cream for an extra indulgence.
Cook techniques
Mixing Ingredients
Properly mixing the ricotta and eggs is crucial for achieving a smooth and creamy texture in the batter. Use a whisk to combine them thoroughly, ensuring there are no lumps.
Baking the Cake
Bake the cake at a consistent temperature to ensure it rises evenly. Avoid opening the oven door during the first half of the baking period, as this can cause the cake to collapse.
Testing for Doneness
Check if the cake is done by inserting a toothpick into the center. It should come out clean or with a few moist crumbs attached.
Cooling Properly
Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack. This helps maintain its shape and texture.
FAQ
Can I substitute ricotta with another cheese?
While ricotta gives a unique texture and flavor, you can substitute it with mascarpone or cream cheese, but the taste may vary.
How should I store the cake?
Store the cake in an airtight container at room temperature for up to three days or refrigerate it for a longer shelf life.
Can I add other nuts to the recipe?
Yes, you can incorporate other nuts like almonds or walnuts for added flavor and texture.
Is this cake suitable for freezing?
Absolutely! The cake can be frozen for up to three months. Just wrap it tightly in plastic wrap and aluminum foil before freezing.
What can I serve with the cake?
This cake pairs beautifully with fresh fruits, whipped cream, or a light dusting of powdered sugar for an elegant presentation.
Conclusion
The Ricotta Cake with Sugared Eggs and Hazelnuts is a delightful dessert that showcases the creaminess of ricotta, balanced by the sweetness of sugared eggs and the crunch of hazelnuts. This cake is not only a treat for the taste buds but also a visually appealing addition to any table. Its unique combination of flavors makes it a perfect choice for gatherings, celebrations, or simply a sweet indulgence at home.
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