Ricotta is an unusually healthy and tasty cheese. It can be consumed in a variety of ways, but the cakes are especially tasty. You can cook them according to different recipes, the most interesting are collected here.
Ricotta Cake - General Cooking Principles
All ricotta cakes can be divided into two more categories of desserts: with and without pastries. The first are prepared either from the cheese itself and are subjected to heat treatment, or it is used to interlayer the cakes prepared by hand. Cakes without baking are mainly prepared with gelatin, they require cooling and additional time for setting. Sometimes cooked on agar.
What else is needed for the cake:
Flour;
Sugar
Eggs
· butter.
The exact list of ingredients, as well as their quantity, depends on the selected recipe. Ricotta needs to be used fresh, especially if the cake is not cooked. If suddenly the cheese does not inspire confidence, then it is better to choose a recipe in which the product will be baked and added to the dough itself.
You can decorate ricotta cakes with different creams, glaze, sprinkle with coconut flakes, with which they blend perfectly. You need to be careful with nuts, they are not always appropriate. But different fruits are welcome, especially with delicate pulp. It can be peaches, bananas, citruses or berries. Ricotta also goes well with dried fruits.
Ricotta cake without baking
The easiest way to make ricotta cake is to collect it without baking. As a basis, you can use any shortbread cookies. It turns out a very useful dessert for children and adults. You can use any jam in it or jam at your own discretion, just fruit puree, but not a liquid consistency, will do.
Ingredients
250 g of mascarpone;
· 5 tablespoons of sugar;
· 100 grams of jam;
400 g of ricotta cheese;
80 grams of oil
15 g of gelatin;
50 ml of milk;
180 g cookies.
Cooking method
1. Grind cookies well. Melt butter or just soften, combine with cookies, grind until damp crumbs are obtained. Put it in a detachable form, flatten the cake, put in the refrigerator, let it freeze, the layer should get a little stronger.
2. Mix gelatin with milk, let it swell for now. You can use just water. We take the liquid at room temperature.
3. Mix the ricotta with sugar and mascarpone, grind until smooth.
4. Melt gelatin. You can warm up a little in the microwave or place in a water bath. You can not let him overheat. As soon as all the clots dissolve, immediately remove from heat.
5. Add gelatin to the cheese mixture with sugar. Stir thoroughly, the product should be evenly distributed. Otherwise, the cake will not freeze.
6. We take out the mold with the base from the refrigerator, put the cheese mixture on it, level it and set it to cool again, about half an hour.
7. We check. If the cheese layer started to set, it doesn’t stain your finger when touched, grease it with jam or any thick mashed potatoes, you can add pieces of berries or fruits. Put in a uniform layer and send the cake for another three hours in the refrigerator. After that, it will be possible to remove the collapsible bumps.
Ricotta chocolate cake
Ricotta soft cake recipe with pastries, but without flour. It turns out a very delicate dessert. It’s best to use a silicone mold for it, then it’s sure that nothing will stick, everything will turn out in the best possible way. Chocolate must be selected in high quality so that it behaves correctly when heated.
Ingredients
80 g of sugar;
0.3 kg of ricotta;
0.3 kg of white yogurt;
· 3 eggs;
150 g of chocolate;
50 g of raisins.
Cooking method
1. Rinse the raisins, set aside on a napkin, let it dry.
2. Unpack the chocolate, break it into pieces, put in a water bath and melt.
3. It is best to use non-fat white yogurt for the cake. Combine it with granulated sugar.
4. Separate the yolks, send to the yogurt with ricotta, stir. Next, pour the melted chocolate, which should not be hot.
5. Beat the whites to cool foam, you can throw a pinch of salt. We shift to the bulk, mix.
6. Add washed raisins, which can be safely replaced with other dried fruits. If they are large, then pre-cut.
7. We spread the cooked cream in a silicone mold and immediately, until the foam has settled, we send it to bake in a heated oven. Cooking a ricotta cake for about 40 minutes at 170 degrees. It can be baked in a water bath, like a cheesecake, but there is no need, everything works out without it.
Sponge cake ricotta
A simple recipe for a delicate biscuit cake with ricotta and gelatin. It is desirable to cook it in a detachable form. For the cream you will need regular gelatin, you can use an instant product.
Ingredients
· 3 eggs;
120 g of sugar;
120 g flour;
400 g of ricotta;
130 ml cream 33%;
50 ml of milk;
· 5 g of ripper;
100 g of sugar in the cream;
20 g of gelatin.
Cooking method
1. Beat the recipe eggs with sand to cool foam, introduce flour with a cultivator, stir. Cover the detachable form with paper, pour the dough, bake thin cake at 200 degrees. Set aside, let it cool.
2. Pour gelatin with milk, leave to swell.
3. Ricotta mixed with sugar. Beat cream separately, combine with cheese, add melted gelatin. Gently but thoroughly stir the cream.
4. Remove the cake from the detachable form, remove the paper. You can immediately shift to a dish, throw a ring or reassemble in shape.
5. Pour the cooked cream onto the cake, send it to the refrigerator, wait until it sets completely.
6. After four hours, you can remove the cake. Decorate with berries, fruits or glaze.
Ricotta Berry Cake
Another recipe for ricotta cake without baking. This is a cheaper option with the addition of fatty cottage cheese. A useful and simple dessert that can be prepared in a detachable form or just in a bowl, but you need a cling film.
Ingredients
400 g of ricotta;
· 400 g of cottage cheese;
300 g of sour cream;
30 g of gelatin;
130 ml of water;
350 g of berries;
150 g of sugar.
Cooking method
1. We start cooking with gelatin so that it has time to swell well. Fill with water, leave.
2. Mix ricotta, sugar and cottage cheese, beat thoroughly, add sour cream and bring to uniformity.
3. Prepare the berries: rinse, dry, choose spoiled specimens. If cherry or cherry is used, then we take out the seeds.
4. Melt gelatin, pour into cream, whisk. Add berries, stir.
5. Pour the cooked cake base into a mold or in a laid bowl. We send to freeze for four hours, preferably all night.
6. Tilt the finished cake onto a flat dish, serve it chilled, do not keep the dessert warm for a long time.
Homemade Ricotta Cake
A stunning recipe for a very delicate and delicious ricotta cake, reminiscent of a cheesecake to taste. He needs a lot of cheese, but the result is worth it. If in doubt, then you can prepare half the norm for the sample.
Ingredients
0.9 kg of ricotta
8 tsp honey;
3 tsp Amoretto liquor;
0.75 Art. flour;
0.75 Art. Sahara;
2 tsp zest;
1 pinch of cinnamon
1 pinch of vanilla
· 5 eggs.
Cooking method
1. Cheese to send in a bowl, add sugar and flour to it, carefully grind together until smooth.
2. Add one egg at a time, continuing to stir the dough.
3. Next, introduce all the fragrant ingredients and honey, continue to stir. Pour in the liquor and add a pinch of salt.
4. Lubricate and sprinkle flour into the mold, pour the prepared mixture, level and put in the oven. Bake a ricotta cake for 1 hour and 20 minutes at 150 degrees. Keep the shape exactly in the middle.
Ricotta chocolate cake with flour
Another variation of the cake with ricotta pastries. Premium wheat flour is used. This recipe is with cocoa powder. We take a natural product without sugar and everything else in the composition, instant drinks for breeding will not work.
Ingredients
0.33 kg of sugar;
0.35 kg of ricotta
75 g of cocoa;
· 10 g of a cultivator (bag);
· 100 g of softened oil;
80 grams of flour;
· 3 eggs;
150 g of cream 33%;
Vanilla to taste.
Cooking method
1. Put 250 grams of ricotta into a bowl. The rest will go to grease the cake. Introduce sugar, leaving 80 grams for cream. Grind thoroughly.
2. Introduce one egg at a time into the cheese while continuing to mix.
3. In a separate bowl, mix the cocoa powder with flour and baking powder. It is even better to sift them so that there are no lumps. We fall asleep in the dough, stir. At the very end, add softened butter.
4. Grease the form and sprinkle with flour, put the dough.
5. Put the ricotta cake in the oven. We bake the cake at 180 degrees, check the readiness with a match. In time, the process will take about half an hour.
6. Mix the remaining ricotta with sugar, grind until the sand is completely dissolved, add a pinch of vanillin.
7. Whip cream until foam, add cheese mass, stir.
8. Cut the cake into layers, you should get two pieces, a little grease between them, decorate the cake on top and sides with cream. You can sprinkle with coconut or cocoa powder.
Ricotta Cake - Useful Tips and Tricks
· If the ricotta is a little lacking, then you can partially add the cottage cheese. But it is important to use a quality and fatty product. Dry lumps and grains will simply ruin the dessert. You can pre-beat the curd with a blender.
· Sheet gelatin and powder are practically no different. The sheet form of release is convenient in that the plates can be soaked in any amount of water, then removed and melted. Gelatin powder requires precise formulation compliance.
· Salt will not spoil any dessert. A small pinch will enhance the taste, make it deeper, hide the void, regardless of whether it is added to the dough for the cake or to the cream.
