Zutaten für Lemon Berry Ricotta Cake With Mixed Berry Sauce
- 1 cup (2 sticks) unsalted butter, softened
- ¼ cup granulated sugar for the sauce
- 4 large eggs
- Ricotta Cheese
- ½ cup heavy cream
- 2 teaspoons lemon extract
- Lemon, Zest Of
- All Purpose Flour
- 2 cups mixed fresh berries for the sauce
- Frozen Mixed Berries
- Cornstarch
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Zubereitung von Lemon Berry Ricotta Cake With Mixed Berry Sauce
- Preheat oven to 325°F (160°C). Grease and flour a 9-inch springform pan.
- In a large bowl, cream together 1 cup (2 sticks) softened unsalted butter and 1 ½ cups granulated sugar until light and fluffy.
- Beat in 4 large eggs one at a time, then stir in 2 teaspoons lemon extract and the zest of 1 lemon.
- In a separate bowl, gently whisk together 15 ounces ricotta cheese and ½ cup heavy cream.
- Add the ricotta mixture to the wet ingredients and mix until just combined.
- Gradually add 2 cups all-purpose flour, mixing until just incorporated. Be careful not to overmix.
- Gently fold in 1 cup mixed fresh berries (e.g., blueberries, raspberries, strawberries).
- Pour batter into the prepared pan and spread evenly.
- Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cake cool in the pan for 30 minutes before transferring it to a wire rack to cool completely.
- While the cake is cooling, prepare the sauce:
- Combine 2 cups mixed berries, ¼ cup granulated sugar, and 1 tablespoon cornstarch in a small saucepan.
- Cook over medium heat, stirring constantly, until the sauce thickens and the berries soften (about 5-7 minutes).
- Remove from heat and puree the sauce using an immersion blender or a regular blender until smooth.
- Let the sauce cool completely.
- Once the cake is completely cool, serve chilled slices topped generously with the berry sauce.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
140g
Fat
38g
Carbs
17g
