John Myers
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Licorice Ricotta Cake with Limoncello Strawberries
The perfect licorice ricotta cake with limoncello strawberries recipe with a picture and simple step-by-step instructions.
Limoncello strawberries
- 500 g Strawberries
- 2 tbsp Powdered sugar
- 1 shot Limoncello
Licorice ricotta cake
- 250 g Ricotta
- 250 g Lowfat quark
- 100 g Sugar
- 1 tsp Licorice powder
- 1 pinch Salt
- 1 tbsp Lime zest
- 2 tbsp Strength
Limoncello strawberries
- Remove a third from the strawberries and finely puree this third together with the powdered sugar and a good dash of limoncello. Quarter the other strawberries and marinate with limoncello strawberries and chill in the refrigerator.
Licorice ricotta cake
- Preheat the oven to 180 degrees. Line the springform pan with baking paper and grease it well with butter and sprinkle with semolina.
- Place all ingredients in the bowl of the food processor and stir with the food processor to form a smooth, runny batter. Put the dough in the springform pan and bake in the preheated oven for 50 minutes. After half of the baking time, take the cake out of the oven for 10 minutes and then bake it to the end. At the end of the baking time, let the cake cool down for 30 minutes with the oven door open, then take it out and let it cool down completely.
finish
- Remove the cake from the mold and place on a cake plate. Cut into pieces and serve with the limoncello strawberries.
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