Almond Ricotta Cake With Rasperry Jam And White Chocolate – a delicious recipe with ground almonds, butter, sugar, eggs, whole wheat flour, vanilla. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Grease Springform, cover with parchment paper and set in the refrigerator
2
Wisk together butter and half of the sugar until creamy.
3
Separate eggs yolks and egg whites, and add egg yolks to the butter-sugar mixture one by one.
4
Stir in flour, almonds, vanilla extract and ricotta.
5
Whisk egg whites with one pinch of salt, until almost stiff. Add the rest of the sugar and combine well until mixture in creamy and snowy. Finally, add the egg white to the ricotta mixture and pour in the Springform.
6
Bake for 40-45 minutes in 350F. Let cool.
7
For the topping, heat the raspberry jam with 50ml water and spread on top of the cake. Chill in the refrigerator for about an hour
8
Using a vegetable peeler, shave the white chocolate and sprinkle in top of the jam.
919
kcal
Calories
64
g
Fat
64
g
Carbs
28
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 10 ingredients. The key ingredients include: 1 cup ground almonds, 1/2 cup soft butter, 1/2 cup sugar, 4 eggs, and more.
Yes, Almond Ricotta Cake With Rasperry Jam And White Chocolate falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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