Italienischer Ricotta-Kuchen - Ganzer Kuchen auf eleganter Kuchenplatte

Italian Ricotta Cake

Name: Italian Ricotta Cake
Prep time: 20 min
Cook time: 55 min
Total time: 75 min
Yield: 10 Portionen
Cuisine: International
Ingredients: 500.000 g fresh ricotta cheese; 150.000 g granulated sugar; 4.000 eggs; 80.000 g all-purpose flour; 1.000 Zitrone lemon, zested; 1.000 TL vanilla extract; 1.000 Powdered sugar for dusting

⚠ Gluten ⚠ Milk ⚠ Eggs

Italienischer Ricotta-Kuchen - Nahaufnahme eines Stücks mit sichtbarer Textur

Italienischer Ricotta-Kuchen - Alternative Ansicht in gemütlichem Setting

Creamy, light cake from Rome made with fresh ricotta and a hint of lemon - perfectly moist and delicately flavored.

Contains the following allergens:

Gluten Milk Eggs

Preparation

20 min.

Baking Time

55 min.

Servings

Difficulty

Easy

Instructions

Beat ricotta with sugar until smooth and creamy

Beat in eggs one at a time until well combined

Gently fold in flour, lemon zest, and vanilla extract

Pour batter into greased 9-inch springform pan

Bake at 170°C (340°F) for 55 minutes until golden and set

Cool completely, then dust with powdered sugar before serving

Ingredients

10 Servings

fresh ricotta cheese 500 g
granulated sugar 150 g
eggs 4
all-purpose flour 80 g
lemon, zested 1 Zitrone
vanilla extract 1 TL
Powdered sugar for dusting 1

Baking Timer

The timer appears at the bottom right of the screen.

Comments 0

No comments yet. Be the first!