ALMOND RICOTTA CAKE (A 2 LAYER CAKE)
I have seen many versions of this Italian classic in cookbooks, but they all are made in a single springform pan. They are delicious, but tend to fall in the center as they cool......and....they don't have frosting. I like cakes with frosting. So.....this is a hybrid cake with two layers and yummy Ricotta Cheese Frosting. There...
Provided by Garrison Wayne
Categories Cakes
Time 1h
Number Of Ingredients 23
Steps:
- 1. Prepare 2 (8 inch) cake pans by greasing well. Line the bottom of pans with waxed paper or parchment paper. Grease the paper. Dust entire pan(s) with flour. Tap out excess.
- 2. Preheat oven to 350 degrees or 325 degrees for convection oven.
- 3. Sift cake flour with baking powder and baking soda 3 times. Measure almond meal. Add to flour and mix well with a fork. Set aside.
- 4. In a large bowl beat the 4 egg yolks with the sugar, cream and cheese. Do this with a whisk by hand. Add the salt, zest, amaretto and almond extract. Whisk well.
- 5. Add the flour/almond meal mix all at once and fold in with a rubber spatula until well mixed.
- 6. In a separate bowl (not plastic), beat the 4 egg whites until stiff but not dry. I do this with a hand held mixer. Fold the beaten whites into the cake batter until well incorporated. Fold...do not beat or stir.
- 7. Divide the batter between the two prepared pans and bake about 25 minutes. Cakes will press back when touched and test dry with a pick.
- 8. Cool cakes on a rack for 20 minutes before flipping back on to rack and unmolding from pans. Remove the paper. Cool completely on the rack.
- 9. In a medium bowl mix/beat all the frosting ingredients until smooth.
- 10. Frost the cake and garnish with the sliced almonds. Keep cake covered in the refrigerator. Remove cake from fridge about 1 hour before serving to take the chill off.
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Jacob Radebe
[email protected]This cake is a labor of love, but it's worth the effort. It's one of the most delicious cakes I've ever had.
Dodge Doodle
[email protected]I'm not sure what I did wrong, but my cake didn't turn out as well as I expected. It was a little dry and the ricotta filling was too runny.
md lipon Islam
[email protected]This cake is perfect for any occasion. It's elegant enough for a special event, but it's also simple enough for an everyday dessert.
Junior Rantlheng
[email protected]I'm always looking for new almond ricotta cake recipes, and this one is definitely a keeper. It's moist, flavorful, and has a beautiful crumb.
Birendronath Roy
[email protected]I made this cake for my husband's birthday and he loved it! He said it was the best cake he's ever had.
Joram Alex
[email protected]This cake is a great way to use up leftover ricotta cheese. It's also a delicious and easy dessert to make.
Emmanuel Oka
[email protected]I would give this recipe a 3 out of 5 stars. It was easy to make and the flavor was good, but the texture was a bit dense.
Alizayy Alizayy khan
[email protected]This cake was a disappointment. It was dry and crumbly, and the ricotta filling was bland.
Agbaje abdulahi
[email protected]I've made this cake several times and it always turns out great. It's a favorite of my family and friends.
Ana Zaragoza
[email protected]This cake was a bit too sweet for my taste, but I still enjoyed it. The texture was perfect and the almond flavor was nice.
Joselo Anzoategui
[email protected]I love almond ricotta cake, and this recipe is one of the best I've tried. The cake was moist and flavorful, and the ricotta filling was creamy and smooth.
javed iqbal
[email protected]I'm not a baker, but I was able to make this cake without any problems. It was delicious and everyone who tried it loved it.
Tanzila Khatun
[email protected]I followed the recipe exactly and the cake turned out perfectly. It was a little dense for my taste, but the flavor was amazing.
Nabina Lama
[email protected]This almond ricotta cake is a keeper! It's moist, flavorful, and has a beautiful crumb. I'll definitely be making it again.
Leku Godfrey
[email protected]I made this cake for a party and it was a huge hit! Everyone loved the unique flavor and the moist texture.
Amit Hassan
[email protected]This cake was easy to make and turned out beautifully. I used a bundt pan and the cake rose perfectly. The almond and ricotta flavors were a perfect combination.
Danyell Collins
[email protected]I'm not usually a fan of ricotta cakes, but this one changed my mind. The almond flavor was subtle but still noticeable, and the ricotta filling was light and airy.
Richronia Myers
[email protected]This almond ricotta cake was a delightful treat! The texture was moist and fluffy, and the almond flavor was perfectly complemented by the creamy ricotta filling. I especially loved the delicate crumb crust, which added a nice crunch to each bite.