John Myers
Cake in Glass: Ricotta Almond with Lime
The perfect cake in glass: ricotta almond with lime recipe with a picture and simple step-by-step instructions.
- 3 Eggs
- 50 g Sugar
- 1 Lime
- 75 g Soft butter
- 150 g Ricotta
- 2 tbsp Food starch
- 100 g Ground almonds
- Oil to spread
- You need 4 oyster jars (at the top a little wider than the bottom) with a 250 ml lid. Brush them with oil, sprinkle with ground almonds, knock out excess almonds. Preheat the oven to 160 degrees circulating air.
- Wash the lime (lemon works too) well, dry it and rub the peel off. Mix half of the bowl with 1 tablespoon of sugar, set aside. (Makes a great lime sugar to sprinkle on).
- Separate the eggs, beat the egg white with a pinch of salt until stiff, sprinkling in 1 tbsp of the sugar. Beat the butter with the rest of the sugar, stir in the ricotta, the rest of the lime zest and the juice of the lime and the egg yolks. Stir in the cornstarch and almonds, finally fold in the egg whites (first about 1/3 of the snow, then carefully fold in the rest).
- Spread the dough between the glasses (these should only be 2/3 full) and bake in the oven for 25-30 minutes. Put the lid on immediately after baking and then let it cool down. The cake will keep for about 2-3 weeks (store in a cool place).
- To serve, pull out of the glass and sprinkle with the lime sugar. The second picture shows the cake with the poppy seed and chocolate cake.
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