RICOTTA EASTER CAKE
An old family recipe. I use this recipe as the base for my Italian cheesecake.
Provided by Buon Appetito
Categories World Cuisine Recipes European Italian
Time 14h30m
Yield 40
Number Of Ingredients 26
Steps:
- Place wheat berries into a bowl, cover with water, and soak for 3 days, changing water 2 or 3 times per day. Drain and place wheat berries into a saucepan; pour in milk to cover. Stir 3/4 cup confectioners' sugar, orange zest, 1 teaspoon vanilla extract, and a pinch of salt into wheat and milk. Bring to a boil, reduce heat to low, and simmer until wheat berries are tender, about 1 hour. Refrigerate.
- Sift flour, 3/4 cup confectioners' sugar, baking powder, and 1 pinch of salt together in a bowl; cut butter into flour mixture, using a pastry cutter, until butter forms small lumps. Make a well in flour mixture and pour 3 beaten eggs into the well; add 1 tablespoon vanilla extract and 1 tablespoon anisette liqueur to eggs. Stir together to make a smooth dough. Refrigerate at least 1 hour.
- Move a rack into low position in oven and preheat oven to 350 degrees F (175 degrees C). Generously grease and flour the 8x8-inch cake pans.
- Divide dough into fourths; roll each piece out onto a floured work surface to make a thin 12x12-inch dough square. Fit dough into a prepared cake pan. Repeat with remaining dough to make 4 crusts.
- Beat ricotta cheese with 12 eggs in a large bowl until mixture is smooth and creamy. Add 1 cup of soaked wheat berries, pineapple preserves, 1 1/2 cup confectioners' sugar, heavy cream, dried mixed fruit, white sugar, 1/4 cup anisette liqueur, 1 tablespoon vanilla extract, and 1 pinch of salt. Stir to combine thoroughly and divide ricotta filling into each crust.
- Bake cakes on the bottom rack of the preheated oven for 15 minutes; reduce heat to 225 degrees F (105 degrees C) and bake for 1 hour and 15 minutes. Turn off heat and let cakes cool in the oven with the door open, about 30 minutes. Let cakes cool to room temperature, then chill at least 2 hours (up to overnight). Sprinkle each cake with about 1 1/2 teaspoon confectioners' sugar, or to taste, before slicing.
Nutrition Facts : Calories 249.8 calories, Carbohydrate 33 g, Cholesterol 95.8 mg, Fat 9.6 g, Fiber 0.7 g, Protein 8.1 g, SaturatedFat 5.3 g, Sodium 95.7 mg, Sugar 19.5 g
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Leuna Binte Kabir
[email protected]I loved the simplicity of this recipe. It's a great way to use up leftover ricotta cheese.
Firoj Firoj
[email protected]This cake was easy to make and it turned out great! I'll definitely be making it again.
Asfah Othman
[email protected]This cake was a bit too dense for my taste, but the flavor was good.
Mmamukeke Nsiiwa
[email protected]I made this cake for a potluck and it was a huge hit! Everyone loved it.
Anidiot Washere
[email protected]This cake was a bit too eggy for my taste. I think I'll use less eggs next time.
Jerry Moore
[email protected]I'm not a fan of ricotta cheese, but I loved this cake! The texture was light and fluffy, and the flavor was amazing.
Kenneth brown
[email protected]This cake was a disaster! It didn't rise properly and it was way too dry.
sharifa shariff
[email protected]I made this cake for my Italian grandmother and she loved it! She said it reminded her of the cakes she used to make when she was a child.
Juliy Wekesa
[email protected]This cake was a bit too sweet for my taste. I'll reduce the amount of sugar next time.
B Map
[email protected]I'm allergic to nuts, so I substituted ground almonds for the pine nuts. It turned out great!
Tamara Coles
[email protected]This cake was a little bland for my taste. I think I'll add some more lemon zest next time.
Aaa Bbb
[email protected]I loved the simplicity of this recipe. It's a great way to use up leftover ricotta cheese.
Hafiz Sikdar
[email protected]This cake was easy to make and it turned out great! I'll definitely be making it again.
kingbabynoob333 RBLX
[email protected]I followed the recipe exactly, but my cake didn't turn out as light and fluffy as I expected. I'm not sure what went wrong.
rahmat ullha
[email protected]This cake was a bit too dense for my taste, but the flavor was good.
Julie Riederer
[email protected]I'm not usually a fan of ricotta cake, but this one changed my mind. It was so moist and flavorful, I couldn't get enough of it.
Sangam Paudel
[email protected]This is the best ricotta cake I've ever had! The texture was perfect and the flavor was out of this world.
Temmy Tayo
[email protected]This ricotta cake was a hit at our Easter brunch! It was light and fluffy, with a delicate lemon flavor. I added some fresh berries to the top, which made it even more festive.