To start the day, for a snack or simply to end a meal, you often enjoy a sweet note. So the ricotta and jam cake is the best for you!

The result that you will get will be a quick cake to prepare, very soft and fragrant and with a contrast given by the presence of jam that will make it all the more irresistible. The possible variants are really many.

Ingredients

  • 2 cups 00 flour
  • 3 eggs
  • 1 and 1/3 cup ricotta
  • 1 cup sugar
  • ¼ cup seed oil
  • 16 g baking powder
  • 1 packet of vanillina

For stuffing

  • strawberry jam to taste

Ricotta and jam cake

Directions

Serving a ricotta and jam cake is much simpler than you might think. The first thing to do is to mix together eggs and sugar with electric whips so as to make them very soft and fluffy.

Only at this point add the ricotta, previously drained and deprived of excess whey. Once this is done, add the seed oil to the wire, and continue to whisk with electric whips. It is important to add the oil only a little at a time, and not all at once, to allow time for the mixture to absorb it well.

Add the dry ingredients, ie the flour and the baking powder, little by little after sieving them with a narrow mesh strainer.

At this point you will have obtained a well smooth and homogeneous mixture, without lumps. Add it inside a mold of 9,449 inch of diameter, previously greased and floured or lined with baking paper. Decide whether to add the dough all at once and to create the filling at a later time, then after cooking or to add half of the dough, add some spoonful of jam and cover everything with the second part of dough.

In both cases, put it in a preheated oven at 350°F for about 40-45 minutes. In the last minutes of cooking, make the toothpick test to be sure that the cake is well cooked inside.

Remove from the oven, leave aside to cool and then remove from the mold. If you have decided to fill in a second time, divide the ricotta cake in half and then fill with the jam you prefer.

Tips

Store the fast ricotta pie for 2-3 days under a glass bell.

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