I’m excited to share with you my recipe for a quick and utterly delicious cake that’s sure to become a favorite in your household. This Kefir Ricotta Cake is a modern take on the classic millefeuille, offering a perfect balance of textures and flavors that will tantalize your taste buds. As someone who’s always on the lookout for recipes that combine ease of preparation with gourmet results, I can confidently say that this cake hits all the right notes.
The origins of this recipe can be traced back to Eastern European cuisine, where kefir has been a staple ingredient for centuries. Kefir, a fermented milk drink, adds a subtle tanginess and incredible moistness to baked goods. When combined with the creamy richness of ricotta cheese, it creates a cake that’s both light and indulgent – a true culinary paradox that works beautifully.
What sets this cake apart from a traditional millefeuille is its simplicity and the harmonious blend of flavors. While a millefeuille consists of layers of puff pastry and cream, this cake offers a more rustic, homemade charm with its tender crumb and luscious ricotta filling. It’s a dessert that doesn’t require the precision of French pastry techniques but still delivers a sophisticated taste experience.
Let’s dive into the recipe and discover how easy it is to create this masterpiece in your own kitchen.
Ingredients
For the Cake Base:
- 300g (10.6 oz) all-purpose flour
- 100ml (1/2 cup) vegetable oil
- 120ml (1/2 cup) low-fat kefir
- 100g (3.5 oz) stevia sweetener or 200g (7 oz) granulated sugar
- 8g (0.3 oz) baking powder
- 4 large eggs
- 1 pinch of salt
- Icing sugar for dusting
For the Ricotta Filling:
- 300g (10.6 oz) ricotta cheese
- 3 teaspoons stevia sweetener or 3 tablespoons granulated sugar
- 1 large egg
Instructions
Preparing the Cake Base
- Preheat your oven to 180°C (350°F) and line a glass baking dish with parchment paper.
- In a large mixing bowl, crack the eggs and add a pinch of salt. Using an electric mixer, beat the eggs for 2-3 minutes until they become frothy and pale in color. This initial step is crucial for achieving a light and airy cake texture.
- Gradually add the sweetener (stevia or sugar) to the beaten eggs while continuing to mix. The slow addition allows the sweetener to fully incorporate, creating a smooth and glossy mixture.
- With the mixer on low speed, slowly pour in the vegetable oil and kefir. The kefir’s acidity will react with the baking powder later, contributing to the cake’s rise and tender crumb.
- In a separate bowl, sift together the flour and baking powder. This step is essential to remove any lumps and evenly distribute the leavening agent throughout the dry ingredients.
- Gradually fold the flour mixture into the wet ingredients using a rubber spatula or wooden spoon. Be careful not to overmix; stop when you no longer see streaks of flour. Overmixing can lead to a tough cake, so gentle folding is key.
- Pour the batter into your prepared baking dish, using a spatula to ensure an even distribution. Set this aside while you prepare the filling.
Creating the Ricotta Filling
- In a clean mixing bowl, combine the ricotta cheese, sweetener, and egg. Using an electric mixer, beat these ingredients until you achieve a smooth, creamy consistency. This filling will add a delightful contrast to the cake’s texture.
- Transfer the ricotta mixture to a piping bag fitted with a round tip. If you don’t have a piping bag, you can use a zip-top plastic bag with a corner snipped off.
Assembling and Baking the Cake
- Pipe the ricotta filling onto the cake batter in a decorative pattern. I prefer a checkerboard design, but feel free to get creative! The key is to distribute the filling evenly across the surface of the batter.
- Place the cake in the preheated oven and bake for approximately 45 minutes. You’ll know it’s done when the top is golden brown and a toothpick inserted into the center comes out clean.
- Once baked, remove the cake from the oven and allow it to cool in the pan for about 10 minutes. This resting period allows the cake to set, making it easier to remove from the pan.
- Carefully transfer the cake to a wire rack to cool completely. Once cooled, dust the top generously with icing sugar for a beautiful finishing touch.
Nutrition Information
This Kefir Ricotta Cake serves approximately 12 slices. Here’s a breakdown of the nutritional information per slice:
- Calories: 280
- Total Fat: 14g
- Saturated Fat: 4g
- Cholesterol: 85mg
- Sodium: 150mg
- Total Carbohydrates: 30g
- Dietary Fiber: 1g
- Sugars: 12g
- Protein: 9g
Please note that these values are estimates and may vary based on specific ingredients used.
Time Breakdown
- Preparation Time: 15 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour
This Kefir Ricotta Cake is a testament to the fact that impressive desserts don’t always require hours in the kitchen. With its quick preparation time and straightforward instructions, you can whip up this gourmet-level cake even on busy weeknights.
The combination of kefir in the base and ricotta in the filling creates a cake that’s moist, flavorful, and incredibly satisfying. The tanginess of the kefir perfectly balances the sweetness, while the ricotta adds a creamy richness that elevates this cake above ordinary desserts.
Whether you’re serving it for a special occasion or simply treating yourself to a midweek indulgence, this cake is sure to impress. Its rustic elegance makes it versatile enough for both casual gatherings and more formal events. Pair it with a cup of freshly brewed coffee or a scoop of vanilla ice cream for an extra special treat.
Remember, the key to success with this recipe lies in not overmixing the batter and ensuring your oven is properly preheated. These simple steps will guarantee a cake with a tender crumb and perfectly baked filling every time.
So, the next time you’re craving something sweet but don’t want to spend hours in the kitchen, give this Kefir Ricotta Cake a try. It’s a delightful alternative to traditional millefeuille that’s sure to become a new favorite in your recipe collection. Happy baking!
