Printable Recipe
Puff Pastry Ricotta Cake
A cake based on shortcrust pastry with puff pastry and ricotta filling, refined with lemon zest and glaze.
Ingredients
13
Steps
10
Filed under: baking.
Source channel: Süße Blog
Key ingredients
Puff Pastry, Butter, Flour, Sugar, Ricotta.
Ingredients
- 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
- 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.