Raspberry Ricotta Cake

Tastes like summer! Creamy ricotta cheese and sweet raspberries combined in a delicious cake - you will love this delicious cake recipe!

Ingredients

For the batter:

3 eggs

90g flour

120g sugar

2 tsp. baking powder

For the cream:

500g ricotta cheese

500g curd cheese

1 tbsp. vanilla extract

200g sugar

250g heavy cream

3 slices gelatine

For the raspberry topping:

500g frozen raspberries

3 tbsp. sugar

6 slices gelatine

Method

For the batter seperate the egg whites from the yolks. Beat up sugar and egg yolks until creamy. Beat up egg whites until frothy. Heat oven to 180°C. Mix flour and baking powder. Fold egg whites into the yolks. Fold in the flour and work into a smooth batter carefully. Pour batter into a baking pan, smooth down and bake in preheated oven for about 20 minutes. Remove the cake from the oven and allow to cool off completely.

For the cream beat up heavy cream. Add in sugar, ricotta cheese, vanilla extract and curd cheese and stir well. Soak the gelatine slices in water, then melt in a pot at medium heat. Stir melted gelatine into the cream quickly. Pour cream into the baking pan and smooth down.

For the raspberry topping mix raspberries with sugar. Soak gelatine in water. Transfer raspberries to a small pot, heat up and cook until all raspberries dissolve. Now puree the raspberries finely. Melt gelatine in the hot raspberry sauce and allow to cool off a little. Pour in the baking pan onto the cream. Put the cake into the fridge for at least 4 hours before serving.