Ingredients
Equipment
Method
For the Cake Layer Discs
- The eggs must be at room temperature (take them out of the fridge 1 hour before preparation).
- Turn on the oven at 350° F
- Start beating the whole eggs in the electric mixer or with an electric whisk.
- Add the vanilla, sugar and honey. Continue whipping for approximately 10 minutes.
- Scrape the mixture from the whisks. Sift together the add the flour, starch and cocoa by hand.
- Gently mix with movements from bottom to top, using a wooden spoon.
- Prepare the pans with a disc of baking paper (each one) that you will have obtained by taking the shape of the bottom of the pan and cutting it out with scissors.
- Melt a little butter and brush around the edge and bottom of the pan. Place the disc of baking paper in pan, brush again with a little butter and divide the dough into two cake tins of the same size. You will need to split the recipe -- half for each pan.
- For this preparation it would be better to have 2 - 9 inch springform pans. If you only have 1, bake half the recipe, wait approximately 8-10 minutes for the pan to cool down and then put the other half in the oven.
- Bake at 350° for approximately 15-18 minutes, until the surface turns golden. To see if the cake layer is ready, place your fingertips on the surface. If the dough "comes up", it means that the base is perfectly elastic and cooked.
- Let the cake layer discs cool and in the meantime prepare the Ricotta and white chocolate cream.
For the Ricotta and White Chocolate Cream
- Put the gelatin sheets to soak in cold water for 8 minutes. Wash 1/2 cup strawberries and cut them into small pieces.
- Melt the white chocolate (of excellent quality) in double-boiler.
- Whip the cream well and keep it aside.
- With an electric mixer, mix the ricotta with the sugar, the lemon zest and the vanilla extract, so that the mixture becomes creamy . Be careful not to incorporate the ricotta liquid that forms at the bottom of the package.
- Melt the gelatin in a saucepan with 1 tablespoon of liquid fresh cream, over low heat, mix well and add it slowly to the Ricotta cream while the mixer is on.
- Work the cream for a few minutes and add the melted white chocolate. Mix well and scrape off the cream from the whisks.
- Incorporate the strawberries and, later, the whipped cream, using a wooden spoon (movements from bottom to top).
Put The Cake Together
- Place the first of the cake layers in the center of the serving tray, with a cake ring around it. Pour in all the Ricotta, white chocolate and strawberry cream and place the second cake layer on top, flattening it a little.
- Cover with cling film and refrigerate for approximately 6 hours. I always prefer to prepare it the night before, for the next day.
- Before serving, cover the top of the cake with the Ricotta Frosting and use 1/2 cup of Strawberries for decoration..
For the Ricotta Frosting
- Ensure all ingredients are softened or at near-room temperature. Add the Ricotta and butter in a large bowl.
- Beat with an electric mixer on HIGH until fully combined and fluffy.
- Add the powdered sugar. Beat the powdered sugar until combined by starting on low speed and gradually increasing it to high, so that it doesn't fly out of the bowl.
- Next, add the orange zest and vanilla extract.
- Beat until fluffy. Give it a taste, and add a pinch of salt, if you think it needs it. Salt balances the flavors out lovely, in my opinion
Video
Notes
Notes For Best Frosting
- Ricotta: Full-fat whole-milk Ricotta makes the best Ricotta frosting.
- Butter: Unsalted butter is the best since we can add salt to our own taste.
- Powdered Sugar: Also called confectioner's sugar or 10x.
- Orange Zest: Orange, lemon or grapefruit zest are all amazing here.
- Vanilla Extract: If you want to sub almond extract, use half the amount.