Ricotta cake

Ingredients for 1 servings:

• 4 eggs, separated
• 4 tbsp water
• 100 g sugar
• 1 tbsp vanilla sugar
• 1 pinch of salt
• 125 g flour
• 200 g ladyfingers
• 500 g ricotta
• 500 g cream cheese
• 400 g whipped cream
• 6 sheets of white gelatin, 10 tbsp Sambuca
• 225 g sugar
• 1 lemon(s), untreated
• 250 g cream
• 1 point cream stiffener
• 1 tsp cocoa powder
• 12 chocolate decorations (ornaments made of dark chocolate)

Instructions

Working time approx. 45 minutes; Rest time approx. 4 hours; Total time approx. 4 hours 45 minutes

Italian cheesecake

Whisk water, egg yolks, sugar, and vanilla sugar until light and fluffy. Whisk egg whites with a pinch of salt until stiff peaks form and fold in. Bake in a 28cm springform pan (lined with baking paper) at 180°C for 20-25 minutes. Remove from the pan and allow to cool. Split the sponge fingers in half. Soak the gelatine. Grate the lemon zest. Mix together the ricotta, cream cheese, sugar, Sambuca, and lemon zest. Lightly squeeze out the softened gelatine and dissolve over a low heat. Stir into the quark mixture. Whip the cream until stiff peaks form and fold in. Place a cake ring around the base. Spread some of the quark mixture around the edge and place the sponge fingers close together on top of the cream. Fill the remaining cream into the resulting circle and smooth it down. Leave to set in the refrigerator for 3-4 hours. To decorate, whip the cream with whipped cream stiffener until stiff, fill it into a piping bag with a star nozzle, and decorate the cake. Place chocolate ornaments on the whipped cream puffs and dust with cocoa powder.