RICOTTA CHEESE CAKE WITH PEACHES..

February 18, 2013

RICOTTA CHEESE CAKE WITH PEACHES..

FOR THE CAKE008 copy
100 g flour
50 g corn starch
1 tsp. baking powder
3 eggs, separated
100 g sugar
1 tbsp. grated lemon zest
1/4 tsp. salt

FOR THE CREAM
500 g ricotta
60 ml + 2 tbsp. peach or cherry brandy
1 tbsp. grated lemon zest
3 tbsp. fresh lemon juice
100 g sugar
250 ml heavy whipping cream
500 g peeled, sliced peaches

1. Preheat the oven to 180 degrees C. Line and grease a tin (23 cm).

2. Mix flour and corn starch, and baking powder. Whip up egg yolks with sugar in light cream. Add flour mix, lemon zest. Whip egg whites and salt until stiff, fold them into the dough.

3. Pour the dough into the tins. Bake for 30-40 min, till golden brown and firm. Let it rest for 10 min in the tin, then place on a wire rack, remove the paper and let it cool for an hour.

4. Prepare the peaches: slice them, sprinkle with 60 ml of brandy and leave for 30 min.

5. Make the ricotta cream:  put the ricotta through a sieve. Whip it with sugar, rest of the brandy, lemon juice and zest.

6. Cut each cake into two. Sprinkle the sponge with the peach juice. Ice the layer with ricotta cream, top it with peaches, put another layer, ricotta cream on the top, decorate with peaches.

7. Let it rest for 2 hours in the fridge before serving.
100_0681aP.S. Well, I just need to say that be sure you let it soak well, otherwise the sponge is quite dry, but the cream is so yummmy!

Enjoy, K.

recipe from “Kūkas” by M. Neri

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One Response to “RICOTTA CHEESE CAKE WITH PEACHES..”


  1. Simple and delicious – especially for those who don’t like VERY sweet cakes. Nomm, thank you, Kerija!


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