Magic ricotta cake: the recipe for a delicious and gluten-free dessert
Preparation: 90 mins
Difficulty: Easy
Serves for: 4-6
Ingredients
SHEEP RICOTTA
500 gr
COW RICOTTA
300 gr
CASTER SUGAR
130 gr
CHOCOLATE CHIPS
100 gr
EGG
4
MORE STARCH
3 tbsp
LEMON PEEL
q.b.
POWDERED SUGAR
q.b.
The magical ricotta cake is a delicious dessert with a creamy consistency that recalls the heart of the New York cheesecake , the typical specialty of the American tradition. It’s a “magic” cake because its dough is made in a few minutes, simply using a bowl and a hand whisk: very fresh mixed ricotta – cow’s and sheep’s –, sugar, eggs and very little starch . Once you have obtained a smooth and creamy mixture, add the dark chocolate chips and proceed with baking: the final result is a dessert that is soft on the inside and crunchy on the outside, ideal for serving at the end of a mealduring a dinner with guests.
Naturally gluten free and without added fats, it is also ideal as a healthy and genuine snack to offer to your children, intolerant people or people with specific dietary needs. You can customize it and enrich it as you prefer, for example by adding dried raisins , soaked in rum, and grated orange peel, for a delight that will especially meet the taste of adults. You can flavor the dough with cinnamon or vanilla powder, for a greater fragrance, and replace the granulated sugar with whole cane sugar or erythritol .
For a truly impeccable result, it is important that the ricotta is very fresh but dry: collect it in a colander, place it over a bowl, and let it drain for at least an hour in the refrigerator. For a more delicate flavour, use exclusively cow’s milk, for a more decisive one, sheep’s or goat’s. You can also replace part of it with the same amount of plain Greek yogurt . Find out how to prepare the magic cake by following our instructions step by step and, if you love desserts with ricotta cheese, do not miss these creative and delicious recipes , all to be experimented.
How to prepare the magic ricotta cake
Step 1
Collect the eggs at room temperature in a large bowl and work them with the sugar using a hand whisk
1
.
Step 2
Drain both types of ricotta well and add them to the previously prepared mixture
2
. Flavor with the grated lemon zest and mix well.
Step 3
Also add the corn starch
3
and work a few more seconds. Then incorporate the chocolate chips, very cold from the refrigerator, with a spatula.
Step 4
Place a disc of parchment paper at the base of a 20cm diameter springform pan. Then butter the sides, pour the batter and level with a spatula
4
.
Step 5
Bake in a preheated static oven at 175°C for about 75 minutes
5
.
Step 6
Remove from the oven and let it cool completely
6
.
Step 7
Run a thin-bladed knife around the edges and gently unmold the cake by transferring it to a serving plate. Sprinkle with icing sugar and serve
7
.
storage
The ricotta magic cake can be kept in the refrigerator, covered on the surface with a sheet of transparent film, for a maximum of 2-3 days. Freezing is not recommended.