Raspberry Ricotta Cake

For the raspberry ricotta tart, first prepare the sponge cake batter.

For the sponge separate the eggs. Beat yolks with sugar until a firm cream is formed – this takes time.

Then beat egg whites until firm and fold carefully into the egg yolk cream alternating with the sifted flour (mixed with baking powder) – do not mix or it will not be fluffy.

I used a pan with a diameter of 26 cm. Bake in the oven preheated to 170 °C until the surface is golden brown (test with a chopstick to make sure no dough sticks).

In the meantime, press or strain the defrosted raspberries into a sieve. Now mix the raspberries with ricotta, sugar and vanilla sugar.

Whip the cream until stiff and fold into the raspberry mixture. Cut the cooled sponge cake dough – I always do this with the thread method – put a long thread around the cake, cross the ends and slowly pull them together.

Can also be done with a knife, of course, if you manage to cut straight through the cake.

Then fill with cream, put the lid back on and spread the rest of the cream on the cake and the edge.

Preparation Tip:

You can also decorate the raspberry ricotta cake beautifully with top dabs and raspberries. I just had strawberries at home and flowers from the garden.

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