Lemon Ricotta Cake Recipe
Lemon Ricotta Cake / Blueberry Vanilla Gel / Mascarpone Chantilly / Candied Lemon Peel
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Ingredients
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For the Lemon Ricotta Cake
For the Blueberry Vanilla Gel
For the Mascarpone Chantilly
For the Candied Lemon Peel
Method
Lemon Ricotta Cake
- 1
Prepare the Batter
Preheat the oven to 350°F (175°C). In a large bowl, combine ricotta cheese and sugar. Mix until smooth. Add eggs, one at a time, mixing well after each addition.
- 2
Add Dry Ingredients
In a separate bowl, whisk together flour, baking powder, salt, lemon zest, and lemon juice. Gradually add to the ricotta mixture, mixing until just combined.
- 3
Bake the Cake
Pour the batter into a greased 9-inch round cake pan. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean. Let cool.
Blueberry Vanilla Gel
- 4
- 5
Add Gelatin
Remove from heat and strain the mixture to remove solids. Sprinkle gelatin over the warm liquid and stir until dissolved. Allow to cool before refrigerating until set.
Mascarpone Chantilly
- 6
Whip the Cream
In a large bowl, whisk together mascarpone cheese, heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Candied Lemon Peel
- 7
- 8
Candy the Peel
Add the lemon peels to the boiling syrup and simmer for about 15 minutes. Remove from syrup and let cool on a wire rack.
