Aromatic tart with cherries and ricotta

Cherry and Ricotta Mini Cake

If you're looking for a quick and delicious dessert that will delight your taste buds, this cherry and ricotta mini cake is the perfect choice! Combining a fluffy base with a creamy filling and fresh fruit, this dessert will not only look spectacular but will also bring smiles to the faces of your loved ones. Over time, the combination of cheese and fruit has been cherished in many cultures, and this mini cake is a modern reinterpretation of a culinary tradition that brings joy to every meal.

Preparation time: 30 minutes
Baking time: 15 minutes
Total time: 45 minutes
Servings: 6 servings

Ingredients

For the base:
- 6 eggs
- 5 tablespoons of sugar
- 6 tablespoons of flour
- Zest of one lemon
- 1 cm of freshly grated ginger
- 1/2 packet of baking powder
- A pinch of salt

For the filling:
- 200 g mascarpone
- 200 g ricotta
- 4 tablespoons of powdered sugar
- Seasonal fruits (cherries, currants, raspberries)
- Lemon leaves for decoration

Instructions

Step 1: Preparing the base

1. Separating the eggs: Start by separating the egg whites from the yolks. Ensure that the bowls are completely clean, as any trace of fat can prevent the egg whites from whipping properly.

2. Whipping the egg whites: In a large bowl, beat the egg whites with a pinch of salt until stiff peaks form. Gradually add the sugar, continuing to beat until you achieve a glossy meringue.

3. Incorporating the yolks: Add the yolks one at a time, gently mixing to avoid losing air from the egg whites.

4. Adding the flavors: Fold in the lemon zest and freshly grated ginger. These flavors will give your mini cake a distinctive taste.

5. Mixing the dry ingredients: In a separate bowl, combine the 6 tablespoons of flour with the baking powder. Sifting the flour will result in a fluffier base. Begin to fold the flour mixture into the egg mixture using a spatula, gently mixing from top to bottom.

6. Baking the bases: If you have 10 cm diameter cake pans, divide the batter evenly among them. Preheat the oven to 180 degrees Celsius and bake the bases for 15 minutes. You can do the toothpick test to check if they are baked.

7. Cooling the bases: Once baked, remove the bases from the oven and let them cool completely on a wire rack.

Step 2: Preparing the filling

1. Mixing the cheeses: In a bowl, combine the mascarpone and ricotta. Mix well with a spatula until you achieve a smooth and creamy consistency.

2. Sweetening the filling: Add the powdered sugar to the cheeses, continuing to mix. You can adjust the amount of sugar to your taste.

3. Adding flavors: If you want an even fresher taste, you can add a little vanilla extract or lemon essence for an extra flavor boost.

Step 3: Assembling the mini cake

1. Filling the bases: Use a piping bag or a decorating pump to apply the ricotta and mascarpone filling onto the cooled bases. Spread the cream evenly so that every bite is delicious.

2. Decorating with fruit: Arrange the seasonal fruits on top of the filling. Fresh cherries, currants, and raspberries will not only add flavor but also a vibrant look to your mini cake.

3. Alternative layering: If you prefer, you can create a multi-layered mini cake by placing the filling and fruits between the two bases, resulting in a dessert with varied texture.

4. Final cooling: Place the mini cake in the refrigerator for a few hours before serving. This will help set the filling and make the dessert easier to slice.

Serving

When you're ready to serve, I recommend decorating each portion with a few lemon leaves for an elegant touch. This cherry and ricotta mini cake can be served as a refined dessert at a special dinner or simply to treat the family on an ordinary day.

Practical tips

- Choosing fruits: Use seasonal fruits for maximum flavor. Fresh cherries are ideal, but feel free to experiment with other fruits like peaches or strawberries.

- Variations of the filling: Instead of ricotta, you can use cottage cheese or Greek yogurt for a lighter version.

- Storing the mini cake: The mini cake keeps well in the refrigerator for 2-3 days, but for optimal taste, it is recommended to consume it within the first 24 hours.

Nutritional information

Each serving contains approximately 250 calories, making it a lighter choice compared to other rich desserts. The mascarpone and ricotta provide protein and calcium, while the fruits add essential vitamins and antioxidants.

Frequently asked questions

1. Can I use other types of cheese?
Yes, you can experiment with other types of cheese for the filling, but make sure to choose cheeses that have a creamy texture.

2. Is this dessert suitable for vegans?
No, this dessert contains dairy products, but you can explore vegan recipes that use plant-based alternatives.

3. What drinks pair best with it?
This mini cake pairs excellently with a fruit tea or a sweet wine, which will complement the delicate flavors of the cake.

Personal story

I discovered this recipe on a hot summer day when cherries were in full season. Inspired, I created this simple yet refined mini cake, which quickly became a favorite among friends. Each bite reminds me of sunny days spent in the garden, enjoying fresh fruits. I hope you enjoy this recipe as much as I do!

 Ingredients: Base: 6 eggs, 5 tablespoons of sugar, 6 tablespoons of flour, zest of one lemon, 1 cm grated ginger, 1/2 baking powder, a pinch of salt. Filling: 200g mascarpone, 200g ricotta, 4 tablespoons of powdered sugar, fruits, lemon balm leaves.