Cherry-Ricotta Cake

To prepare a delicious and refined dessert, we will start by making the base. In a large bowl, we will beat the eggs with sugar and a pinch of salt using an electric mixer. It is important to beat them well until the mixture triples in volume and becomes frothy, having an airy texture. This process will help the base to be light and fluffy. After achieving the desired consistency, we gradually add the oil, mixing carefully to ensure it is evenly incorporated into the mixture.

The next step is to add the flour, which we sift into the bowl. We use a spatula to mix, being careful not to beat too hard, but to fold the ingredients from bottom to top, so we do not lose the air in the mixture. Finally, we add the currants, which will give a fresh taste and a hint of acidity to our bases. We pour the mixture into a 20 cm detachable ring cake pan, which we have lined on the bottom with baking paper. We bake the base in a preheated oven at 180 degrees Celsius for 35-40 minutes, or until it passes the toothpick test, meaning that when a toothpick inserted in the middle comes out clean. After baking, we let the base cool completely, then we carefully cut it into two equal parts.

To prepare the cream, we start by whipping the cream for frosting until it becomes firm and airy. Separately, in another bowl, we mix the ricotta with honey, lemon zest, and lemon juice, obtaining a creamy and aromatic composition. We then combine the two mixtures, making sure to homogenize them well. From the resulting cream, we take 1/3 and put it in another bowl. In the remaining cream, we add the cherries, cut in half, to evenly incorporate them.

The gelatin will hydrate according to the instructions on the package, then we carefully melt it in a double boiler, ensuring it dissolves completely. We add 1/3 of the melted gelatin to the cream without cherries, and incorporate the rest into the cream with cherries. Now we are ready to assemble the cake. We place half of the base in the baking mold, pour the cream with cherries and ricotta, then cover with the second half of the base. On top, we spread the remaining cream, creating a uniform and attractive appearance. For a special finish, we decorate with fresh fruits, whether they are currants, cherries, or other seasonal fruits. We let the cake chill for at least 3 hours for the flavors to blend perfectly. Enjoy every slice of this delicacy!

 Ingredients: Base: 4 eggs, 4 tablespoons sugar, 6 heaping tablespoons flour, 50 ml oil, a pinch of salt, 100 g red and black currants. Cream: 250 g ricotta, 200 g whipping cream, 3-4 tablespoons honey, depending on how sweet you like it, 1 tablespoon lemon juice, grated zest from half a lemon, 1 packet gelatin, 200 g pitted cherries cut in half. For decoration: cherries and currants.

 Tags:  eggs tomatoes flour oil sour cream sugar fruits lemon honey cherries cake recipes for kids