Sponge cake with jelly and ricotta. Chocolate cream with condensed milk

Cassata siciliana is a traditional Sicilian sponge cake whose birthplace is considered to be Palermo. As a rule, cassata consists of a round sponge cake soaked in fruit juice or liqueur filled with ricotta cheese and chocolate (same as cannoli). The top of the cake is covered with a layer of marzipan, as well as icing in pink and green pastel colors. Usually the cake has a rather elaborate design, and in addition to the mentioned multi-colored glaze, it is also decorated with candied fruits, cherries pickled in alcohol and candied orange peels, in a typical Sicily style. Cassata sometimes means special kind Neapolitan ice cream, which is served with candied fruits and nuts, but it has nothing to do with our cake.

Cassata is one of the most famous desserts in Italy. This cake is also business card Sicilian cuisine throughout the world, along with cannoli and caponata.

Traditionally, cassata in Sicily was prepared for Easter and Christmas.

It is argued that the word "cassata", as is commonly believed by many, did not at all come from the Arabic "kashatah" (translated as "bowl"), and that its origin has its roots in the Latin word "caseata" (lat. - caseata) , meaning “cheese mixture.” At the same time, a famous British scientist specializing in the study Italian culture, as well as Oxford University professor John Dickey, draws attention to the fact that cassata, like italian dessert, is not mentioned in any source until the very end of the 17th century, and the baroque design inherent to this cake does not appear until the 18th century. Roots culinary traditions, preceding cassata, like many others Italian dishes, the professor believes, should be sought in the Muslim Middle Ages. The Arabic term al-cassati (the person preparing the cassata) was first mentioned in Italian ancient sources in 1178, and the first cassata was prepared in Palermo in the 10th century during Muslim rule. Judging by the available historical information, the first cassatas were significantly different from modern ones, and the Arab influence was strongly noticeable in them - first of all, the presence of almonds and citrus fruits in the cassata. Marzipan appeared in cassata already in the 12th century, when the nuns of the Parmelitan monastery from Martorana began to prepare it. Back then in Sicily, marzipan was called “martorana”. Chocolate came into the cassata thanks to the Spaniards, who brought it to Sicily from the New World. Prepare biscuit dough The Sicilians were also taught by the Spaniards. In those days sweet pastries from biscuit dough in Sicily it was called “Pan di Spagna”, that is, “Spanish bread”.

Cassatas come in round, rectangular and square (box-shaped) shapes. By the way, the word “box” will be “cassa” in Italian, but this has nothing to do with the name of our dessert.

Cassata Catanese, which is prepared in the Sicilian province of Catania, is made in the form of a pie closed on all sides, filled with ricotta and baked in the oven. Cassatella di Sant'Agata (plural - cassatelle) - a miniature (designed for one person) version of the cassata, which the Sicilians colloquially call (Italian - minni di vergini) - except for the size, it is not much different from traditional version cassata. Casatelle is usually decorated with cherries, and the glaze is painted dark green, their shape symbolizes female breast. This type of cassata is prepared on the day of celebration in honor of the Catholic martyr Saint Agatha.

Ingredients for the crust:

• 100 grams plain flour
• 20 grams cornstarch
• 2 chicken eggs
• 4 egg yolks
• 110 grams of sugar

Ingredients for impregnation:

• 40 ml water
• 35 grams sugar
• 40 ml rum

Ingredients for marzipan:

• 55 grams almond flour
• 55 grams of powdered sugar
• 2 drops almond essence
• Green food coloring
• Some water

Ingredients for the sweet ricotta filling:

• 800 grams ricotta
• 250 grams of sugar
• 70 grams of chocolate chips

Ingredients for decoration:

• Icing sugar (to prepare it you will need 300 grams of powdered sugar and a little water)
• Royal icing (to make this you will need 280 grams of powdered sugar, 1 egg white and 25 ml of freshly squeezed lemon juice)
• Candied fruits (cherries, green and red pears, tangerines)
• Candied pumpkin
• Silver food beads

Preparation:

1. Preheat the oven to 170 degrees.
2. Let's start by preparing the dough for the sponge cake. Mix flour and starch and set aside. In a bowl, using a mixer, beat the eggs and sugar for 10 minutes until the mixture turns pale and fluffy. Add egg yolks and beat for another 5 minutes. Add the sifted flour here and mix gently with a spatula, not allowing the mixture to sag.
3. Then butter and sprinkle a small amount of flour into a 24 cm diameter mold. Place the dough into it and bake in the oven for about half an hour. Remove from the oven and let cool directly in the pan.
4. After this, cut the cake horizontally into three equal parts.
5. The day before preparing the cassata, you need to make the filling. To do this, carefully grind the ricotta through a sieve and place it in the refrigerator for 8-10 hours. The next day, add sugar to the cheese, mix thoroughly and grind through a sieve again. After this, add to the resulting mixture chocolate chips(if you want, you can add candied fruits to the ricotta).
6. On the same day that you intend to collect the cassata, you need to prepare the marzipan and rum syrup.
7. To prepare the rum syrup, combine water and sugar in a small saucepan and bring the mixture to a boil. When it boils, remove from heat and add rum. Let it cool.
8. To prepare marzipan, mix all the ingredients in a bowl and add a little cold water(add one tablespoon at a time). Mix well and knead until we get a smooth dough. Wrap it in film and set aside until needed.
9. After this, take the form for assembling the cassata and cover it with film. Then we take one of our three sponge cakes and cut it exactly to the size of the bottom of the mold.
10. Now roll out the marzipan and cut it into trapezoid-shaped pieces (you must try to ensure that all these pieces are the same size). We got 7 of them.
11. Using a marzipan trapezoid as a sample, cut exactly the same 7 pieces from the second sponge cake.
12. We place marzipan and biscuit trapezoids one at a time along the perimeter of the mold walls.
13. Using a brush, gently lubricate rum syrup biscuit bottom and cassata sides from the inside. Do not use too much liquid for this, otherwise your cassata may come apart at the seams.
14. Then we put ricotta cream inside the sponge cake to the very edges.
15. Cover the cake with the remaining third layer and press down slightly with your hands. Cover with film and place a heavy flat plate on top, which should serve as a press for the cassata. Leave the cake in the refrigerator overnight.
16. The next day, we turn the cassata over, carefully remove it from the mold, remove the film and begin to decorate it.
17. To do this, first of all, we need to prepare the sugar icing.
18. Mix in a small saucepan powdered sugar and some water. The correct ratio of powdered sugar and water can be determined empirically, that is, by gradually adding water to the powder and constantly stirring the mixture. As a result, the glaze should be smooth, white, liquid-like and, at the same time, creamy.
19. Bring the resulting mixture to a boil over low heat, stirring constantly. As soon as the glaze boils, turn off the stove, and using a spatula, cover the biscuit part of the cassata with glaze - the top completely, and the sides partially (except for marzipan). Remember that the glaze hardens very quickly, so the entire operation described must be performed at a good pace.
20. After glazing, put the cassata in the refrigerator for one hour, and then cut the candied fruits and decorate the top of our cake with them.
21. Our final touch in decorating the cassata will be royal icing. To prepare it, lightly beat the egg white with a mixer, add powdered sugar and beat for a few more minutes until you get a homogeneous mixture with a glossy surface. Then pour in lemon juice and beat a little more with a mixer.
22. We decorate the top and sides of the cassata with the resulting glaze and silver beads, as you can see in the photographs.

Cooking method

Biscuit

Beat eggs with sugar until they increase in volume by 2-3 times.

The mixture is ready if it turns white and does not fall off your finger.

Gently sift the flour into the eggs and add vanilla.

Stir by hand or spatula by folding.

Pour into a mold lined with paper.

Bake in an oven preheated to 180 degrees for 15 minutes (depending on your oven)

Remove from oven and pan. Let cool completely.

Interlayer

Pour gelatin with hot water, dissolve completely, let cool.

Mix ricotta (I used homemade recipe), mix with zest and lemon juice, add 50 grams of cream. Beat.

Whip the cream with sugar. As soon as it starts to thicken, add the ricotta and pour in the gelatin in a thin stream.

Assembly

Take the sponge cake into a ring from the mold or into a special one. Tighten the ring cling film.

Place a layer on top of the cake and level it.

Put in freezer for 30-40 minutes.

At this time, prepare the jelly according to the instructions on the package, only Let's take some water half as much.

Take out the cake, pour in the first layer of jelly. Place in the freezer for 10-15 minutes.

We repeat the procedure with one more layer.

Pour the third layer and put it in the refrigerator until completely hardened for several hours.

We take it out and remove the ring.

Slice and enjoy.

Enjoy your tea!

A very delicate cake. The layer gives creaminess, and the jelly gives sourness, which “eats” the fat content. I did not soak the cake. It was not dry. If desired, you can soak it in syrup. The recipe is fancy, but I think that such cakes exist, because there is nothing new in it no. I recommend it!

Oh guys... Hello everyone! I myself don’t believe that I’m writing this, but I’ve finally matured enough to read this article... I've had this idea for many months: collect, as they say, a heap of all the recipes for my favorite (and not only my) creams, which I use for sponge cakes.

And so, thanks to your numerous requests and entreaties))) I finally decided to show off all the ins and outs of your cakes.

Cream for a sponge cake is a rather relative concept. Of course, you can use the recipes that I present below not only in combination with sponge cake, but also in other cakes, cupcakes, tartlets, eclairs and other desserts.

And before we start with the recipes, I’ll tell you something very important that you probably wouldn’t have guessed. Since many of today's recipes involve cream, I'll reveal a secret trick from baking queen Martha Stewart:

If you accidentally over-whip the cream and see that it has already begun to curdle, simply add a couple of tablespoons of cold liquid cream and stir gently. This will return the cream to its desired state.

So let's get started. There is a lot of material today. I promise it will be interesting.

1. Ricotta cake cream

I'll start with the freshest one, which I tried literally today.

This is very delicate cream with a refined, unobtrusive taste and aroma of vanilla.

Personally, I like this cream finished form Reminds me a lot of mascarpone cheese.

If desired, this cream can be combined with fruit or berry puree. Or you can add a handful of chocolate drops.

We will need:

• heavy cream 33−36%, cold - 200 gr.
• ricotta cheese - 400 gr.
• sugar - 3 tbsp.
• vanilla extract - 1.5 tsp. ( can be found here )
• fruit/berry puree - 40 gr. (optional)

Preparation:

1. Using a mixer, beat the cold cream until stiff peaks form.
   

   Don't beat the cream too hard or it may curdle when mixed with the ricotta.

2. In a separate container, beat the ricotta with sugar and vanilla essence for about 3 minutes until the sugar melts. If desired, add fruit and berry puree and mix.
3. Lastly, add the whipped cream and gently mix with a spatula using folding movements from bottom to top.

2. Cream with mascarpone

Perhaps this cream is the most frequent guest in my house. I use it not only for sponge cakes, but also for... And - this is actually space!

I change the fruit component of this cream and every time I get absolutely new taste and color. But even without extraneous additives, cream with mascarpone excellent.

For this we need:

• heavy cream 33−36%, cold - 375 gr.
• mascarpone cheese - 360 gr.
• sugar - 75 gr.
• vanilla extract - 1.5 tsp.
• fruit puree (banana, raspberries, strawberries, etc.) - 100 gr. (optional)

Cooking method:

1. Pour the cream into a mixer bowl and place in the freezer for 15 minutes with a whisk.
   

   Additional cooling will help us whip the cream much faster.

2. Then add mascarpone, sugar, vanilla essence to the same bowl and beat first at minimum speed, and then at maximum, until stable peaks form.
3. At the end, if desired, add fruit puree and gently mix it into the cream with a spatula.

Before assembling the cake, put the cream in the refrigerator.

3. Cream cheese (cream cheese)

Product List:

• curd/cream cheese - 200 gr. (type Hochland Cremette )
• powdered sugar - 70 gr.
• vanilla extract - 1 tsp.
• heavy cream 33−36%, cold - 350 gr.

Preparing the cream:

1. Place cream cheese, powdered sugar and vanilla essence in a mixer bowl and beat until smooth.
2. Separately, beat the cold cream until stiff peaks form.
3. Transfer the whipped cream into the bowl with the cream cheese and gently mix with a spatula using folding movements from bottom to top.

Before assembling the cake, put the cream in the refrigerator.

4. Chocolate cream with condensed milk

This cream is one of my favorites oil creams. He is originally from Soviet Union. Does everyone remember the Prague cake? It was with this cream that our iconic Soviet cake was prepared.

Let's take for it:

• butter, softened - 250 gr.
• condensed milk - 150 gr.
• water - 50 gr.
• egg yolks - 2 pcs.
• cocoa powder - 12 gr.
• vanilla extract - 1 tsp.

Cooking recipe:

1. Bring the butter to room temperature(ideally 20ºС).
2. While the oil is heating, mix the condensed milk with water in a small saucepan, then add 2 yolks and mix until smooth.
3. Place the saucepan on low fire and with continuous stirring with a spoon, bring the mixture to a thick state. Ready syrup should leave a clear mark on back side spoons if you run your finger over it.
   

   Be careful not to bring the mixture to a boil, otherwise the yolks will cook.

4. Pour the finished syrup into a clean container and cool to room temperature.
5. Beat the soft butter very well with a mixer until fluffy (about 10 minutes).
6. Continuing to beat, add cocoa in three additions until a homogeneous consistency is obtained.
7. Next, add the cooled syrup one spoon at a time, whisking thoroughly after each portion. At the end, add vanilla essence.

Do not refrigerate this cream before use.

5. Cream with boiled condensed milk

Another recipe with our favorite condensed milk, but this time with boiled milk, and with the addition of whipped cream, which makes the cream more airy and light. I really liked this alternative to heavy buttercream.

Product List:

• heavy cream 33−36%, cold - 250 gr. ( order )
• butter, softened - 100 gr.
• boiled condensed milk - 250 gr.

Make the cream as follows:

1. In a mixer bowl, beat the cold cream until stiff peaks form (I also recommend cooling the mixer bowl and whisk before whipping).
2. In a separate bowl, beat soft butter together with boiled condensed milk until fluffy (at least 5 minutes).
3. Add the whipped cream to this mixture and gently fold it in with a spatula using folding movements from bottom to top until it has a homogeneous consistency.

If you do not plan to work with the cream right away, then put it in the refrigerator until use.

6. Charlotte Buttercream

It goes perfectly with the juicy soaked sponge cake. If you prefer oil creams in biscuits, then this recipe is for you.

Ingredients:

• sugar - 180 gr.
• milk - 120 ml
• egg - 1 pc.
• vanilla extract - 1 tsp.

Recipe:

1. Place 100 grams in a saucepan. sugar and milk, mix and put on fire until boiling.
2. Meanwhile, thoroughly grind the egg with the remaining sugar (80 g).
3. After the milk has boiled, pour 1/3 of the milk into egg mixture, stirring with a whisk.
4. Then return this mixture back to the saucepan and place on low heat.
5. Constantly stirring with a spoon, bring the mixture until thick (there should be a clear mark on the back of the spoon if you run your finger).
6. Remove the finished milk syrup from the heat, pour into a clean bowl and cool. The cooled syrup should have a consistency similar to condensed milk.
7. Beat soft butter with a mixer until very fluffy (5-10 minutes) and, continuing to beat, add milk-sugar syrup one spoon at a time, beating the butter thoroughly after each portion of syrup.
8. At the end, add vanilla essence and beat a little again.

The Charlotte cream does not need to cool before assembling the cake.

7. Curd cream for sponge cake

Cream for cottage cheese lovers. Personally, I don't really appreciate curd cakes. I prefer the more subtle flavor of ricotta. But knowing the tender feelings many of you have for cottage cheese, I am publishing the following recipe.

If you have wet cottage cheese, weigh it in gauze for several hours.

We will need:

• cottage cheese, dry and fatty - 500 gr.
• milk - 100 ml
• powdered sugar - 120 gr.
• butter - 10 gr.
• corn starch - 1 tsp.
• vanilla extract - 1 tsp.

Recipe description:

1. We rub the cottage cheese through a sieve to get rid of lumps.
2. In a saucepan, mix milk, half of the powdered sugar (60 g) and starch. Add oil and place on low heat.
3. While constantly stirring with a whisk, bring the milk to a boil and cook for 2-3 minutes until the cream thickens well.
4. Cool the resulting cream to room temperature, stirring occasionally with a whisk.
5. Meanwhile, using an immersion or regular blender, puree the cottage cheese with the remaining powdered sugar (60 g) until a smooth, creamy mass is obtained.
6. Add vanilla essence and cool custard V curd mass and mix with a spatula until smooth.
7. Place the finished cream in the refrigerator for 20 minutes to allow it to set, after which we begin assembling the cake.

8. Sour cream

For a sponge cake, we need thick sour cream that will hold its shape well. Otherwise, the cream will saturate the biscuit and the cake will turn into porridge.

Therefore for sour cream we need the fattest sour cream.

Namely, we will need:

• fat sour cream, 30% - 500 gr.
• sugar - 200 gr.
• vanilla sugar - 10 gr. (I advise dr. Oetker with natural vanilla )

It is very easy to prepare:

1. In a mixer bowl, combine all ingredients and beat until fluffy and fluffy.

Before assembling the cake, put the cream in the refrigerator.

9. Yogurt chocolate cream

This recipe is my accidental invention. But despite this, the cream turned out very tasty and unusual. The consistency is approximately like sour cream.

For the recipe we take:

• dark chocolate - 50 gr.
• natural greek yogurt— 500 gr.
• condensed milk - 200 gr.

If you want more chocolate taste or a more stable cream, double the amount of chocolate.

Cooking process:

1. Break the dark chocolate into pieces and melt in a water bath, stirring occasionally. Then cool to room temperature.
2. In a mixer bowl, combine yogurt with condensed milk and beat with a mixer until creamy.
3. Place 2 tablespoons of yogurt cream into a bowl with cooled chocolate and stir.
4. Transfer the resulting mixture back into the yogurt and gently mix with a spatula using folding movements.
5. Place the finished cream in the refrigerator for 1-2 hours until it hardens.

10. Strawberry cream with white chocolate

I learned this recipe at a pastry course. Although I could be wrong - it was a long time ago. But the most important thing is that this cream is very tasty and quite unusual.

For the cream we need:

• butter, softened - 200 gr.
• powdered sugar - 200 gr.
• white chocolate - 200 gr.
• strawberries - 100 gr.

Cooking recipe:

1. Strawberries cut into small pieces, put in a saucepan and simmer for 15 minutes or until the liquid evaporates. Then remove from heat and cool.
2. Break the white chocolate into pieces and melt in a water bath, stirring occasionally. Then remove from heat and leave to cool.
3. Beat the butter and powdered sugar with a mixer until fluffy (5-10 minutes).
4. Add cooled chocolate and mix. Then add strawberries and mix thoroughly again.

The cream is ready to use.

11. Cream Diplomat

Cream Diplomat is a combination of custard and whipped cream. Especially good in chocolate version. But vanilla with fruits or berries is also very good.

Compound:

• milk - 250 ml
• sugar - 60 gr.
• egg yolks - 45 gr. (2 medium)
• corn starch - 30 gr.
• heavy cream, 33−35% — 250 ml
• vanilla extract - ½ tsp.
• powdered sugar - 1 tbsp.
• dark chocolate - 100 gr. (optional)

Cooking method:

1. First, make the custard. To do this, bring the milk and half the sugar (30 g) to a boil in a saucepan, stirring occasionally.
2. In a separate bowl, whisk the egg yolks, remaining sugar (30 g) and starch.
3. As soon as the milk begins to boil, remove from the heat, reduce the heat to low and pour 1/3 of the milk into the yolk mixture while stirring constantly.
4. Pour the resulting mixture back into the saucepan with the milk, again stirring with a whisk.
5. Return the saucepan to the heat and, stirring constantly, bring the cream to a boil. A few seconds after bubbles appear, remove from heat.
6. If you need chocolate cream, then after removing the saucepan from the heat, add finely chopped chocolate and mix until smooth.
7. Pour the custard into a clean bowl, cover tightly with cling film and leave for several hours or overnight to set.
8. Separately, whip very cold cream with vanilla essence to soft peaks. At the end, add 1 spoon of powdered sugar and beat a little more until stable peaks form.
9. Lightly beat the completely cooled custard with a whisk and gently fold in the whipped cream with a spatula using folding movements from bottom to top, achieving a homogeneous consistency.

You can add any fruits or berries you wish to the prepared Diplomat cream. And the cream is ready to use.

12. Cream of cocoa and milk

Perhaps the simplest and most affordable cream of all presented.

For it we will need:

• flour - 60 gr.
• cocoa powder - 25 gr.
• sugar - 200 gr.
• milk - 600 ml

Preparation:

1. In a saucepan, mix the sifted flour and cocoa, add sugar and mix.
2. Add about 1/3 of the milk. Mix with a whisk. Then pour out the remaining milk and mix everything thoroughly again. This is done to ensure that there are no lumps.
3. Place the saucepan over moderate heat and, stirring constantly with a whisk, bring the cream to a boil.
4. When the cream begins to boil and a lot appears big bubbles, remove the saucepan from the heat and cool, covering tightly with cling film.

After cooling, the cream is ready to assemble the cake.

13. Protein cream (Italian meringue)

Another economical cream, but in certain combinations it is incomparable. IN this recipe we brew egg whites, so you don’t have to be afraid of any bacteria. Protein cream goes well with sour fillings. For example, you can layer your sponge cake and cover the cake with this cream.

The only difficulty is for this recipe You need a kitchen thermometer ( can be purchased here).

We take:

• egg whites - 55 gr. (about 2 pcs.)
• a few drops of lemon juice
• water - 30 ml
• sugar - 170 gr.
• vanilla extract - 1 tsp.

Cooking:

1. Place egg whites with lemon juice in a mixer bowl.
2. Pour water into a saucepan, add sugar, mix gently with a silicone spatula and place on moderate heat.
3. At the same time, we begin to beat the egg whites at high mixer speed (5-10 minutes).
   

   It is important not to overbeat the egg whites, otherwise the mixture will begin to fall off. After the whites have been whipped into a stable, fluffy meringue, reduce the mixer speed to medium.

4. When the syrup reaches 120ºC, remove the saucepan from the heat and slowly pour the syrup into the whites in a thin stream, continuing to operate the mixer at low speed. After pouring in the syrup, beat for another 5 minutes until the mixture becomes glossy and fluffy.

14. Chocolate cream - ganache

For true chocolate connoisseurs - the richest chocolate cream.

Product List:

• heavy cream, 33−36% - 250 g
• liquid honey - 40 gr.
• instant coffee in granules or powder - 1 tbsp.
• dark chocolate, 65−70% - 200 gr.
• butter - 75 gr.

Recipe:

1. Mix cream, honey and instant coffee in a saucepan and bring to a boil over moderate heat.
2. Place finely chopped chocolate and butter in a bowl.
3. Pour the coffee cream into the bowl with the chocolate and mix thoroughly with a whisk until you obtain a homogeneous, smooth consistency.
4. Cover the ganache tightly with cling film and leave to brew for at least 6-8 hours at room temperature.

After this, the ganache is ready for use. There is no need to stir or beat it anymore.

15. Oreo Cookie Cream

One of my latest cream recipes with amazing taste.

Required ingredients:

• heavy cream - 250 gr.
• mascarpone cheese - 120 gr.
• powdered sugar - 50 gr.
• vanilla extract - 1 tsp. (optional)
• Oreo cookies - 100 gr.

Preparation:

1. Pour the heavy cream into a mixer bowl and place in the freezer for a few minutes.
2. Then add mascarpone, powdered sugar and vanilla essence. Beat everything until fluffy thick cream first at low, then at high speed.
3. Grind the cookies in a blender into fine crumbs and carefully mix them into the resulting mass with a spatula.

Before assembling the cake, the cream is stored in the refrigerator.

I think that's enough for a start. If you have any wishes, write in the comments. We will add more.

I note that recipes No. 1, 2, 3, 4, 5, as well as 13, 14 and 15 Suitable for both filling and leveling sponge cakes. In other cases, it is better to use for leveling and finishing coating whipped cream with a spoon of powdered sugar.

Oh, and I’ll also add that almost everything today's recipes not very sweet and designed for biscuits soaked in sweet syrup. Keep this in mind.

Have a nice weekend everyone!

Good luck, love and patience.

Well, the working morning began - I frosted the cake, decorated it and gave it away. I hope you like it.
Then I put the dough on the pies, and then there wasn’t much time left - I decided to make a cake, but a quick one. I recently purchased ricotta and decided to try it. I remembered that Anya mrs_home shared a recipe for ricotta cake. Anyut, thank you very much! It’s very quick to make, it turns out tender, with a light aroma of caramel and hazelnuts.
I had a 250g pack of ricotta, so I overcounted the cream a little. I'll write how it turned out for me.

Ingredients for a mold d=20cm:

Biscuit:
90 g roasted hazelnuts
3 eggs
60 g sugar
50 g flour
50 g butter (melt and cool)

Coarsely chop the hazelnuts with a knife.
Beat eggs with sugar until fluffy and dense.
Add flour, stir.
Add part of the resulting dough to the melted butter and stir very well.
Add to the main dough, add nuts, stir.
Place in a 22cm mold.
I had a silicone mold, but during baking the sponge cake moved away from the walls a little, so I had to assemble it in a mold d=20cm.
Cool the biscuit, remove from the mold, cut into 2 layers. Cut each cake into a ring d=20cm.

Pear nachika:
200 g conference pear
1/4 tsp. vanilla powder or 0.5 vanilla pod
50 g sugar
20 g butter

Peel and core the pears and cut into small cubes.
Caramelize the sugar in a frying pan. As soon as the caramel color appears, add butter and stir. Add pear cubes, vanilla powder or vanilla seeds.
Stirring well, fry until the pear is soft.
Remove from heat, place in another container and cool.

Ricotta cream:
250 g ricotta
94 g powdered sugar
94 g cream

Pass the ricotta through a sieve. Add half the powdered sugar and stir.
Whip the cream to soft peaks, add the remaining half of the powdered sugar and beat.
Add pear filling and whipped cream to the ricotta. Mix.

Assembly:
Place a ring d=20 cm on a plate. Place a sponge cake on the bottom, lay out the filling with pears and ricotta, cover with the second sponge cake, press down a little.
Chill in the refrigerator for at least 3 hours. Remove the ring. Sprinkle powdered sugar on top and cut immediately.
Can be served with chocolate. But we managed without him.

Enjoy your tea!

This is not surprising. After all this product, whose homeland is Italy, not only has a great taste, but also contains a lot of healthy vitamins and microelements. It is used in the preparation of both desserts and hot dishes (for example, lasagna). Today we propose to find out from ricotta.

Classic recipe

Italians themselves widely use this ricotta cream for both cakes and other desserts. For example, it is used to fill Sicilian cannoli pastries. In addition, this cream can also serve as an independent dessert. For example, you can simply eat it with a spoon with tea or coffee. Ricotta is very easy to make. And his delicate taste will certainly not leave your guests and household members indifferent.

Ingredients

Please note that the ricotta cheese cream for the cake is not as high in calories. Therefore, desserts using it are suitable even for those who watch their figure. So, to prepare the cream we need following products: ricotta cheese, powdered sugar, dark chocolate and cinnamon powder. As for the proportions, here it is better for you to focus on your own taste. So, for example, if you want the cream to be sweeter, then add more sugar, and vice versa. You can also do without chocolate when preparing. In addition, you should focus on required quantity finished cream. So, if you are planning to cook big cake, then more products will be needed.

Instructions

So, first, put the ricotta in a bowl. Then add powdered sugar. In principle, you can use regular granulated sugar. But in this case, you will have to stir the mass for a very long time until the sugar is completely dissolved. The next step is to add cinnamon. Mix. Now you can add dark chocolate. It can be grated or bought as a sprinkle for cakes and pastries. Mix well. Here is our ricotta cake cream and it’s ready! Now you can coat the cakes with it and remove culinary masterpiece in the refrigerator. Please note that you should not store dessert with such cream in the refrigerator for a long time, as it can absorb unpleasant odors.

Ricotta and fruit cake

So, let's look at the recipe delicious dessert with the cream we describe. To prepare the cake we need following ingredients: 4 eggs, 125 grams of flour, 275 grams of sugar (125 for dough, and 150 for cream), half a kilo of ricotta, 500 ml of cream, 400 grams of canned tangerines, 250 grams canned pineapples and 50 grams of almond flakes. If you wish, you can replace these fruits with any other fruits of your choice.

Cooking process

So, first you need to prepare the dough from eggs, sugar and flour. Pour it into a baking dish and send it to the oven, heated to 180 degrees. Cut the finished sponge cake into five cake layers. Remove canned tangerines from the jar. Drain the juice. Canned pineapples cut into small pieces. Set aside the fruit for a while.

Now let's start preparing the cream for the ricotta cake. First of all, using a mixer, beat until peaks form. Add ricotta and stir until smooth. The cream is ready!

Soak in juice from canned tangerines. Then place one cake on a plate and spread cream on top. Lay out the tangerines. Put it on top next cake. Spread the ricotta cream over the cake again and add the pineapples. In the same order we lay out the three remaining cake layers. Then grease the cake on all sides with cream and decorate the top with tangerines. Sprinkle the sides of the dessert almond flakes. We put our cake in the refrigerator for three to four hours so that it is thoroughly soaked. After this, you can serve delicious and beautiful dessert to the table. Bon appetit!