Strawberry Ricotta Cake is a delightful dessert that perfectly combines the creamy richness of ricotta cheese with the sweet-tart brightness of fresh strawberries. This cake not only looks stunning but also delivers a soft and moist texture that will have everyone coming back for seconds. Whether you’re celebrating a special occasion or just want to indulge in a sweet treat, this Strawberry Ricotta Cake is sure to impress your family and friends.
Ingredients
- 3 eggs (3 large eggs)
- 1 teaspoon vanilla sugar or vanilla extract (1 teaspoon)
- 140 grams of sugar (2/3 cup)
- 100 milliliters of vegetable oil (1/2 cup)
- 150 milliliters of fresh milk (1/2 cup)
- 1 teaspoon baking powder (1 teaspoon)
- 200 grams of flour (1 ⅔ cups)
- 400 grams of strawberries (about 14 oz)
- 250 grams of ricotta cheese or cottage cheese (1 cup)
- 3 tablespoons powdered sugar (3 tablespoons)
- 1/3 teaspoon vanilla sugar or vanilla extract (1/3 teaspoon)
- 2 tablespoons yogurt or sour cream (2 tablespoons)
- 1 egg (1 large egg)
Directions
- Prep the Batter: Start by beating the 3 eggs and 140 grams of sugar in a bowl. Use a mixer at maximum power until the mixture is pale and fluffy.
- Add Wet Ingredients: Pour in 100 milliliters of vegetable oil and 150 milliliters of fresh milk. Mix well to combine.
- Incorporate Flavor: Add 1 teaspoon of vanilla extract and mix thoroughly.
- Combine Dry Ingredients: Sift together 200 grams of flour and 1 teaspoon of baking powder. Gradually add to the wet mixture, stirring with a spatula until a uniform batter forms.
- Prepare the Filling: In another bowl, pour in 250 grams of ricotta cheese. Add 2 tablespoons of yogurt, 1 egg, 1/3 teaspoon of vanilla extract, and 3 tablespoons of powdered sugar. Beat with a mixer until smooth and creamy.
- Prep the Fruit: Wash and cut 400 grams of strawberries into pieces.
- Assemble the Cake: Take a 26 cm (10-inch) diameter cake tin and line it with parchment paper. Pour the batter into the tin, smoothing it out evenly.
- Add the Ricotta Filling: Using a spoon, dollop the ricotta filling in several places on top of the batter. Arrange the strawberry pieces on top of the ricotta.
- Bake: Place the cake in a preheated oven at 170 degrees Celsius (340 degrees Fahrenheit). Bake for 35-40 minutes or until a skewer inserted into the center comes out clean.
- Cool and Serve: Once baked, remove the cake from the oven and let it cool in the tin. Carefully peel off the paper and transfer it to a serving dish. Dust the top with powdered sugar, slice, and serve.
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8-10 slices
Nutrition Info (per slice): Approximately 210 calories, 8g fat, 29g carbs, 4g protein.
How to Serve
This Strawberry Ricotta Cake is best served at room temperature or slightly chilled. Slice the cake into generous pieces and plate for your guests. For an added touch, consider serving it with a dollop of whipped cream or a scoop of vanilla ice cream. Fresh mint leaves can elevate its presentation and add an appealing burst of color. Enjoy it as a delightful dessert after dinner or as a sweet treat for afternoon tea.
FAQs
Can I use frozen strawberries instead of fresh?
Yes, you can substitute frozen strawberries, but make sure to thaw and drain them before adding to the cake to avoid excess moisture.
Can I substitute ricotta cheese with something else?
Yes, cottage cheese can be used as a substitute for ricotta. Blend it until smooth for a similar texture.
How should I store leftover cake?
Store any leftover cake in an airtight container in the refrigerator for up to 3 days. You can bring it back to room temperature before serving for the best taste.