John Myers
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Baking: Ricotta and Strawberry Cake with Nut Crust
The perfect baking: ricotta and strawberry cake with nut crust recipe with a picture and simple step-by-step instructions.
* for the dough
- 2 Eggs
- 65 g Sugar
- 20 g Flour
- 65 g Ground hazelnuts
- 1 tsp Baking powder
* for covering
- 350 g Fresh strawberries
- 250 g Ricotta
- 100 g Yogurt 10% fat
- 1 Fresh lime
- 75 g Sugar
- 3 leaf Gelatin
- For the dough, beat the eggs and sugar until frothy. Mix in flour, nuts and baking powder and stir in.
- Place / clamp parchment paper on the bottom of a 22 / 23cm springform pan, grease the edge.
- Put the dough in the mold and bake in the oven preheated to 180 ° C for about 20-25 minutes.
- Take it out, let it cool down briefly in the tin, then turn it out onto a kitchen rack (baking paper facing up) and peel off the baking paper after a few minutes. Let cool down completely.
- For the topping, wash the strawberries and drain them in a sieve, then cut them into small pieces. Soak the gelatine according to the instructions on the packet.
- Wash the lime with hot water and rub dry. Then rub the peel and squeeze the lime.
- Mix the ricotta with the yoghurt, lime zest and sugar.
- Heat lime juice and dissolve gelatin in it. Then stir in 1 tbsp of the ricotta mixture and stir it into the entire ricotta cream.
- Finally stir in the strawberries.
- Place the cake base on a cake plate and place a cake ring around it.
- Spread the ricotta cream on the cake base and place in the refrigerator for at least 2 hours.
- Then carefully loosen the cake ring. Now the cake can be cut.
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