Inspired by videobakingcheese
Puff Pastry Ricotta Cake
A cake based on shortcrust pastry with puff pastry and ricotta filling, refined with lemon zest and glaze.
A cake based on shortcrust pastry with puff pastry and ricotta filling, refined with lemon zest and glaze.
20 min
Prep time
50 min
Cook time
2 hrs 10 min, including cooling
Total time
10 slices
Yield
Ingredients
13 ingredients- Calories
- 476 kcal
- Fat
- 30g
- Carbs
- 43g
- Protein
- 10g
Whole recipe (10 servings): 4760 kcal
- 250-300 g Puff Pastry
- 140 g Butter
- 260 g Flour
- 80 g Sugar
- 500 g Ricotta
- 2 Eggs
- 20 g Cornstarch
- 100 g Sugar
- 1 piece Lemon Zest
- Vanilla extract to taste
- Pinch of Salt
- 50 g Powdered Sugar
- 1/2 Lemon (Juice)
Method
10 steps- Preheat the oven to 180°C.
- Grease a 22 cm springform pan.
- Place the puff pastry into the pan.
- Distribute butter evenly over the pastry.
- Mix ricotta, eggs, cornstarch, sugar, lemon zest, vanilla extract, and salt in a bowl.
- Pour the ricotta mixture onto the pastry and spread evenly.
- Bake in the preheated oven for 45-50 minutes until the cake is golden brown.
- Remove the cake from the oven and let it cool completely.
- Mix powdered sugar with lemon juice for the glaze.
- Spread the glaze over the cooled cake. If too runny, add a bit more powdered sugar.
Recipe notes
Equipment
- Backofen
- Springform (22 cm)
Recipe inspiration
Inspired by Süße Blog
Estimated nutrition
Per serving: 476 calories
Fat: 30 g · Carbs: 43 g · Protein: 10 g
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