Best 2 Rum Ricotta Cake Recipes
Indulge in the symphony of flavors that is Rum Ricotta Cake, a culinary masterpiece that tantalizes the taste buds with its moist, tender crumb, infused with the warmth of rum and the delicate sweetness of ricotta cheese. This delectable treat is a delightful fusion of textures, with a soft, velvety interior that yields to a crisp, golden crust. Each bite is an explosion of flavors, the richness of the ricotta perfectly balanced by the subtle notes of rum, creating a harmony that will leave you craving more. This recipe collection offers a variety of Rum Ricotta Cake variations, each with its own unique twist. From the classic Rum Ricotta Cake, a timeless favorite, to the Orange-Scented Rum Ricotta Cake, bursting with citrusy goodness, to the Chocolate Rum Ricotta Cake, a decadent indulgence for chocolate lovers, there's a recipe here to satisfy every palate. The detailed instructions and step-by-step guide ensure that even novice bakers can create this delightful dessert with ease. So, gather your ingredients, preheat your oven, and embark on a culinary journey that will leave you and your loved ones spellbound.
Here are our top 2 tried and tested recipes!
MY CANNOLI FILLING RUM CAKE
Provided by Alex Guarnaschelli
Categories dessert
Time 2h
Yield 10 to 12 servings
Number Of Ingredients 19
Steps:
- For the cake: Preheat the oven to 350 degrees F. Grease the bottom and sides of two 9-inch round cake pans with 2 tablespoons of the butter.
- Make the cake batter: In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and granulated sugar on medium speed until smooth, 5 to 8 minutes. Add the eggs, one by one, and then add the lemon zest and juice. In a medium bowl, sift together the flour, baking powder and salt. Remove the bowl from the machine and stir in the dry ingredients. Do not overmix.
- Bake the cake: Fill each prepared cake pan with half of the batter. Place the pans in the center of the oven and bake until a toothpick inserted in the center of each cake emerges clean, 30 to 35 minutes. Cool the cakes in the pans on wire racks until cool enough to handle, then turn the cakes out onto the racks to cool completely.
- For the filling: In a medium bowl, whisk the ricotta until smooth. Sift in the confectioners' sugar, cinnamon and nutmeg. Mix to blend. In a separate bowl (or in the bowl of an electric mixer fitted with the whisk attachment), beat the heavy cream until fairly stiff.
- Using a rubber spatula, gently fold the cream into the ricotta mixture. Stir in the chocolate chips and lemon zest.
- For the rum glaze: Bring the rum to a simmer in a medium pot over low heat. Sift in the confectioners' sugar and a pinch of salt and simmer, whisking, until smooth, 2 to 3 minutes. Cool.
- Assemble the cake: Place one layer of the cake on a flat surface. Brush some of the rum glaze on the first layer and top with all of the ricotta filling. Place the second cake squarely on top and gently press the two layers together. Brush the second cake with rum glaze.
- For the toppings: Frost the whole exterior of the cake with the whipped cream. Sprinkle on the chocolate chips over top. Serve immediately or refrigerate until serving.
SICILIAN CAKE
Steps:
- In a large bowl with an electric beater, beat the ricotta and sugar until combined well. Add the heavy cream, vanilla, and rum and continue to beat until thick and smooth. Stir in the pineapple. Line the bottom and sides of a buttered 9-inch springform pan with some of the ladyfingers, top with one third of the filling, and cover with half the remaining ladyfingers. Add half the remaining filling, cover with the rest of the ladyfingers, and top with the last of the filling. Sprinkle with walnuts, chocolate chips, and glaceed cherries. Cover the cake with plastic and chill overnight. Run a knife around the inside of the pan and release the sides. Transfer the cake to a serving dish.
Tips:
- Use quality rum. The rum you use will greatly impact the flavor of the cake, so choose a good-quality rum that you enjoy the taste of.
- Don't overmix the batter. Overmixing can make the cake tough, so mix just until the ingredients are combined.
- Bake the cake until a toothpick inserted into the center comes out clean. A toothpick inserted into the center of the cake should come out clean when the cake is done baking.
- Let the cake cool completely before frosting it. This will help prevent the frosting from melting.
Conclusion:
This rum ricotta cake is a delicious and easy-to-make dessert that is perfect for any occasion. The cake is moist and flavorful, with a boozy kick from the rum. The ricotta cheese adds a creamy and rich texture, and the glaze gives the cake a beautiful shine. Whether you're a fan of rum or not, this cake is sure to please everyone.
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