Italienischer Ricotta-Kuchen - Ganzer Kuchen auf eleganter Kuchenplatte

Italian Ricotta Cake

⚠ 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

10

Difficulty

Easy

Instructions

1

Beat ricotta with sugar until smooth and creamy

2

Beat in eggs one at a time until well combined

3

Gently fold in flour, lemon zest, and vanilla extract

4

Pour batter into greased 9-inch springform pan

5

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

6

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

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Frequently asked questions

How many servings does Italian Ricotta Cake make?

The recipe Italian Ricotta Cake is designed for 10 servings. Use the portion calculator on this page to easily adjust the quantities.

How long does it take to make Italian Ricotta Cake?

Preparation takes about 20 minutes and baking about 55 minutes – roughly 75 minutes in total.

How long does Italian Ricotta Cake keep?

Italian Ricotta Cake tastes best fresh. Well covered and stored in a cool place, the cake usually keeps for 2–3 days; many cakes can also be frozen.

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