Apple ricotta cake

For 14 pieces
  • 1 kg slightly smaller, tart apples + 1 to decorate
  • Juice of 1 lemon + 6 tbsp
  • 200 g + 1 teaspoon butter
  • 200 g sugar
  • grated zest of 1 untreated lemon
  • 3 Eggs (size M)
  • 250 g flour
  • 1 TL baking powder
  • 150 g Ricotta cheese
  • 100 g Icing sugar
  • 2 EL Almond Liqueur
  • 200 g whipped cream
  • 1 packet Vanillin sugar
  • Fat and ground almonds
90 minutes
Peel, wash and quarter 1 kg of apples, cut out the core. Cut the apple quarters close together. Store covered with water and juice of 1 lemon. Mix 200 g butter, sugar and lemon zest with the whisk of the hand mixer until creamy. Stir in eggs one by one. Mix the flour and baking powder. Briefly stir in alternately with ricotta. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with ground almonds. Drain the apple quarters and press lightly into the dough close together (at a slight angle). Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: level 2) for about 1 hour. Mix the powdered sugar, 2 tablespoons of lemon juice and liqueur until smooth. Drizzle the cake with it while it is still hot. Let cool completely on a wire rack. To decorate, wash an apple and cut out the core. Cut the apple into fine rings. Melt 1 teaspoon butter, sauté apple rings in it. Drizzle with 4 tablespoons of lemon juice, let cool. Whip the cream and vanilla sugar until stiff. Fill into a piping bag with a star nozzle. Decorate the cake all around with cream tuffs and apple rings
With 16 pieces:
Wait 2 hours. Photo: Först,
1 piece approx:
  • 340 kcal
  • 1420 kJ
  • 4 g protein
  • 18 g fat
  • 39 g carbohydrates


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