Sponge cake with jelly and ricotta

Category: Bakery products
Sponge cake with jelly and ricotta

Ingredients

Biscuit:
eggs 3 pcs.
sugar 3 tbsp. l.
wheat flour / grade 100 g
vanilla taste
Interlayer:
cream, fat content 33% 0,5 l
sugar 4 tbsp. l.
ricotta 150 g
fast gelatin 3 tsp
water 100 g
lemon zest 0.5 tsp
lemon juice 3 tbsp. l.
jelly multicolored 3 packages
________________________ ________
split form d 26

Cooking method

  • Biscuit:
  • Beat eggs with sugar until they increase in volume by 2-3 times.
  • The mixture is ready when it is white and does not fall off your finger.
  • Gently sift flour into eggs, add vanilla.
  • Stir with hand or spatula by folding.
  • Pour into a paper-lined mold.
  • We bake in an oven preheated to 180 degrees for 15 minutes (we focus on our oven)
  • Remove from oven and mold. Allow to cool completely.
  • Interlayer:
  • Pour gelatin with hot water, dissolve completely, allow to cool.
  • Ricotta (I took homemade recipe here), mix with zest and lemon juice, add 50 grams of cream. Beat.
  • Whip the cream with sugar. As soon as they begin to thicken, add ricotta and pour in a thin stream of gelatin.
  • Assembly:
  • Take the biscuit cake in a ring from the mold or in a special one. Cover the ring with cling film.
  • We spread a layer on top of the cake, level it.
  • Place in the freezer for 30-40 minutes.
  • At this time, prepare the jelly according to the instructions on the package, only we will take half the water.
  • We take out the cake, pour out the first layer of jelly. We put in the freezer for 10-15 minutes.
  • We repeat the procedure with one more layer.
  • We fill in the third layer and send it to the refrigerator until it solidifies for several hours.
  • We take out, remove the ring.
  • We cut and enjoy.
  • Sponge cake with jelly and ricotta

The dish is designed for

16 servings

Time for preparing:

1,5 hour

Cooking program:

mixer, oven

Note

very delicate cake. The layer gives creaminess, and the jelly sourness, which "eats" the fat content. I did not soak the cake. Was not dry. Soak in syrup if desired. The recipe is fancy, but I think. that there are such cakes, because there is nothing new in it. Recommend!

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Sponge cake with jelly and ricotta

eye
superb slice: thin tender biscuit, lots of soufflé and jelly ... Angela, smart girl!
ang-kay
Tanya,thank you! : girl_love: I tried
marlanca
ang-kay,
Angelique thanks for the recipe ....,
an incomparable piece, very tender, and asks to eat it ...
ang-kay
Check mark!Help yourself!

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