Ricotta Cake - Mary'sKitchenMtl скачать в хорошем качестве

Ricotta Cake - Mary'sKitchenMtl

In this video, I’m sharing a soft and golden cake, delicately flavoured with lemon and vanilla. Made with simple ingredients and creamy ricotta swirls, the perfect treat with a warm cup of coffee or tea. Ingredients: *Ricotta Mixture • 475 g ricotta cheese • Zest of ½ lemon • 1 large egg yolk • 2 tbsp (30 g) powdered sugar *Cake Batter • 5 large eggs, room temperature • ¾ cup (150 g) granulated sugar • ¾ cup (165 ml) avocado oil (or oil of choice) • 1 tsp (5 ml) vanilla extract • Zest of ½ lemon • 2 cups (250 g) all-purpose flour, sifted • 2 tsp (8 g) baking powder *Topping & Dusting • Granulated sugar • Powdered sugar *For the Pan • Softened butter Method: 1. Prepare the ricotta mixture- In a medium bowl, combine the ricotta, lemon zest, egg yolk, and powdered sugar. Mix until smooth. Cover and refrigerate while preparing the cake batter. 2. Prepare the flour- Weigh and sift the flour. Set aside. 3. Prepare the pan- Line the bottom of a 9-inch (22 cm) springform pan with parchment paper and grease with softened butter. Set aside. 4. Zest the lemon- Zest the remaining half lemon and set aside. 5. Mix the cake batter- Add the eggs to the stand mixer bowl fitted with a whisk. Whisk on medium speed, then gradually add the sugar. Increase to medium-high speed and whisk until pale, light and frothy, about 5 minutes. Add the oil, vanilla extract and lemon zest; whisk for 2 more minutes until well combined. Add half of the sifted flour and whisk on low speed. Add the baking powder, then scrape down the sides of the bowl with a rubber spatula. Add the remaining flour, whisk and scrape the bowl. Whisk on medium speed for about 5 minutes, until the batter is creamy and smooth. The batter should fall from the whisk in a thick, ribbon-like stream. 6. Preheat the oven- Preheat to 350°F (177°C). 7. Prepare the ricotta for piping- Transfer the chilled ricotta mixture into a piping bag fitted with a large star tip. Set aside. 8. Assemble the cake- Pour the batter into the prepared pan and smooth the surface with a spatula. 9. Pipe the ricotta- Pipe the ricotta mixture over the surface of the cake. I’m creating a lattice pattern, but feel free to design any pattern you like. Pipe extra ricotta around the cake for added creaminess. 10. Add the topping- Sprinkle granulated sugar generously over the surface. 11. Bake- Bake for 40–45 minutes, or until golden. 12. Cool- Allow the cake to cool in the pan for 40 minutes, then release from the pan and transfer to a serving plate. 13. Slice, serve & enjoy! Once fully cooled, dust with powdered sugar, slice, and enjoy. I hope you like this recipe! Thanks for watching! Please subscribe to my channel! #cakes #desserts #ricotta . Music: Title: Morning Coffee by Sakura Girl URL: https://www.chosic.com/download-audio... Credits: Morning Coffee by Sakura Girl |   / sakuragirl_official   Music promoted by https://www.chosic.com/free-music/all/ Creative Commons CC BY 3.0 https://creativecommons.org/licenses/... . Follow Me: Facebook:   / maryskitchenmtl   Instagram:   / maryskitchenmtl   YouTube:    / maryskitchenmtl   Pinterest: https://www.pinterest.ca/MaryBenvenut...