Almond Ricotta Cake A 2 Layer Cake Recipes

ALMOND RICOTTA CAKE

Steps:

• Preheat oven to 350 degrees and position baking rack in the middle of the oven. Use 1 tablespoon of butter to grease a 9-inch standard springform pan. Add in one tablespoon of powdered sugar and move around pound, shaking out excess when coated. Set aside.
• In a medium mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
• In a large mixing bowl with handheld mixer or stand up mixer fitted with paddle attachment, cream together the stick of softened butter, sugar, and ricotta cheese until light and fluffy, about 5 minutes. Add in the eggs and almond extract and cream together for another minute. Pour in the flour mixture and mix until combined. Fold in the finely chopped almonds.
• Pour the batter into the prepared springform pan. Bake on center rack for 45-55 minutes, or until a toothpick inserted in cake comes out clean. Let cool in pan for at least 10 minutes before releasing springform and cooling on wire baking rack completely.
• For the topping, sprinkle sliced almonds on top of cooled cake. Place the powdered sugar in a fine mesh sieve to shake on top of cake just until cake is just covered.

ALMOND RICOTTA CAKE (A 2 LAYER CAKE)

Steps:

• 1. Prepare 2 (8 inch) cake pans by greasing well. Line the bottom of pans with waxed paper or parchment paper. Grease the paper. Dust entire pan(s) with flour. Tap out excess.
• 2. Preheat oven to 350 degrees or 325 degrees for convection oven.
• 3. Sift cake flour with baking powder and baking soda 3 times. Measure almond meal. Add to flour and mix well with a fork. Set aside.
• 4. In a large bowl beat the 4 egg yolks with the sugar, cream and cheese. Do this with a whisk by hand. Add the salt, zest, amaretto and almond extract. Whisk well.
• 5. Add the flour/almond meal mix all at once and fold in with a rubber spatula until well mixed.
• 6. In a separate bowl (not plastic), beat the 4 egg whites until stiff but not dry. I do this with a hand held mixer. Fold the beaten whites into the cake batter until well incorporated. Fold...do not beat or stir.
• 7. Divide the batter between the two prepared pans and bake about 25 minutes. Cakes will press back when touched and test dry with a pick.
• 8. Cool cakes on a rack for 20 minutes before flipping back on to rack and unmolding from pans. Remove the paper. Cool completely on the rack.
• 9. In a medium bowl mix/beat all the frosting ingredients until smooth.
• 10. Frost the cake and garnish with the sliced almonds. Keep cake covered in the refrigerator. Remove cake from fridge about 1 hour before serving to take the chill off.

ALMOND RICOTTA CAKE RECIPE

Steps:

• Prep equipment: Preheat the oven to 325 degrees F. Place a round of parchment paper on the bottom of a 9-inch cake pan or springform pan. Lightly grease the paper and sides of the pan with butter and set aside.
• Cream butter and sugar: Place the butter and sugar in a large mixing bowl. With an electric hand mixer, cream together the butter and sugar on medium-high speed until light and fluffy, about 5 minutes.
• Beat in egg yolks: Add the egg yolks and beat on medium speed until combined.
• Add wet ingredients: Add ricotta cheese, lemon zest, lemon juice, vanilla extract and almond extract, if using, and beat until combined.
• Add dry ingredients: Add almond flour and salt to the ricotta mixture. Fold together with a spatula until no pockets of almond flour remain and the batter is smooth. The batter will be slightly thick. Do not be alarmed if it looks a bit curdled.
• Beat egg whites: Thoroughly wash and dry the beaters. In a medium bowl (or the same bowl you used to separate the eggs), beat the egg whites on medium speed to soft peaks, about 3 minutes.
• Fold in egg whites: Stir ⅓ of the beaten egg whites into the batter to lighten it. Then, gently fold the remaining egg whites in with a spatula until just combined. The batter should be evenly moistened with no streak of egg whites remaining. Do not overmix.
• Pour into cake pan: Transfer the batter to the prepared cake pan and sprinkle the top with sliced almonds, pressing them down slightly into the batter, so they stick.
• Bake: Bake for 50 minutes, or until the edges of the cake are golden brown and the top is a light golden brown. Place the pan on a wire rack and let cool completely about 1 hour.
• Serve: To serve, run a knife around the cake to loosen it. If using a springform pan, release the sides of the pan. If using a cake pan, gently flip the cake onto a plate, peel away the parchment, then flip it back over onto a serving plate. Sprinkle with confectioner's sugar, if preferred. Slice into wedges and enjoy!

ALMOND RICOTTA CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
• Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
• Fold in almond flour and ricotta cheese with a silicone spatula.
• Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
• Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
• Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

LEMON RICOTTA CAKE

Steps:

• For lemon curd, in a small bowl, combine eggs and egg yolks. In a heavy saucepan, cook and stir the sugar, lemon juice and butter over medium heat until smooth. Stir a small amount of hot mixture into eggs; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir until thickened, about 2 minutes. Cool slightly. Cover and chill until thickened, about 1-1/2 hours or overnight., Preheat oven to 350°. In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Combine the ricotta cheese, buttermilk, lemon zest, vanilla and lemon juice. Combine the flour, baking powder, baking soda and salt; add to the creamed mixture alternately with the buttermilk mixture, beating well after each addition., Pour into 2 greased and floured 9-in. round baking pans. Bake until a toothpick inserted in the center comes out clean, 30-35 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely., Using a citrus zester, remove zest from lemons in long narrow strips; toss with sugar. Let stand for 30 minutes. (Save fruit for another use.) Meanwhile, in a large bowl, cream butter until light and fluffy. Add the confectioners' sugar, milk, grated lemon zest, vanilla and salt; beat until smooth., Cut each cake in half horizontally. Place 1 cake layer on a serving plate. Pipe a circle of frosting around edge of cake. Spread a third of the lemon curd inside frosting. Repeat layers twice. Top with remaining cake layer. Frost top and sides. If desired, pipe a decorative border of frosting using a star tip, and decorate sides of cake with colored sugar. Garnish with lemon zest strips. Store in the refrigerator.