Cake "Su questa ricotta"

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Ricotta is a traditional Italian cheese made from cow's milk. I offer you an amazing cake. Airy sponge cake and delicate cream - isn't it bliss?

Ingredients for Cake "Su questa ricotta"

Step by step instruction of cooking Cake "Su questa ricotta"

Шаг 1

Mash with a mixer the yolks with the sugar and 2 tbsp water to a creamy consistency

Шаг 2

To mashed yolks, mix the sifted with the yeast and a starch, flour, lemon zest and vanilla sugar.

Шаг 3

Carefully enter proteins, whipped with a pinch of salt in a solid foam.
Detachable mould, cover it with baking paper soaked with oil and sprinkle with flour, put the dough into the form and bake in a preheated oven at 190*C for 30 minutes.

Шаг 4

Ricotta RUB through a sieve and mix with lemon juice, sugar and Kirsch and 2 tbsp If not you have Kirsch, you can substitute cherry syrup, mixed with vodka 1:1

Шаг 5

In the mass carefully enter whipped cream.

Шаг 6

Ready-made sponge cake split into 3 layers.

Шаг 7

Apricots (in my case canned) soak in three tablespoons of Kirsch for 15-20 minutes.

Шаг 8

Lower Korzh put in the form and add a tincture, which was soaked apricots.

Шаг 9

Put the top 1/3 of the amount of the cheese mixture, then a layer of apricots. On top half of remaining cheese mixture.

Шаг 10

The following is the second cake (I unfortunately forgot to impregnate the infusion), it spread rest of the filling and covered the third layer.
Refrigerate for 2 hours, take out and decorate to your taste.