Ricotta cake

Ingredients for 8 servings:

• 100 g butter, soft
• 85 g sugar, 150 g flour
• 30 g cocoa powder, unsweetened
• 1 egg(s), beaten
• Pulses, e.g. lentils, for blind baking
• 3 eggs, whisked
• 140 g sugar
• 1 orange(s), untreated, 1 heaped tsp zest
• 750 g ricotta
• 1 tbsp lemon juice
• 1 tbsp orange juice

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

Chocolatey on the outside, moist on the inside – a light version of a cheesecake

For the pastry, cream the butter and sugar with a mixer until fluffy. Mix the flour and cocoa, then add to the butter and sugar mixture and add the egg. Knead everything into a soft dough. Wrap the dough in foil and let it rest in the refrigerator for about 1 hour. Preheat the oven to 180°C. Roll out the dough on a floured surface until it lines a 24-26 cm springform pan. Place baking paper on the dough and weigh it down with the lentils. Blind bake the dough for about 20 minutes, then remove the lentils and baking paper and bake for about 5 minutes longer to dry out the dough. For the filling, beat the eggs with the sugar until fluffy. Mix together the orange zest, ricotta, lemon juice, and orange juice and spread it on the base. Place the cake in the oven and bake for 35-45 minutes, until the top is firm and lightly browned in places. Let it cool, then cut into pieces. We enjoyed it lukewarm, but you can also eat it cold if you prefer. This cake is a great alternative to a cozy coffee break in the summer. It can also be served as a dessert.