Almond Ricotta Cake A 2 Layer Cake Food

ALMOND RICOTTA CAKE (A 2 LAYER CAKE)

Steps:

• 1. Prepare 2 (8 inch) cake pans by greasing well. Line the bottom of pans with waxed paper or parchment paper. Grease the paper. Dust entire pan(s) with flour. Tap out excess.
• 2. Preheat oven to 350 degrees or 325 degrees for convection oven.
• 3. Sift cake flour with baking powder and baking soda 3 times. Measure almond meal. Add to flour and mix well with a fork. Set aside.
• 4. In a large bowl beat the 4 egg yolks with the sugar, cream and cheese. Do this with a whisk by hand. Add the salt, zest, amaretto and almond extract. Whisk well.
• 5. Add the flour/almond meal mix all at once and fold in with a rubber spatula until well mixed.
• 6. In a separate bowl (not plastic), beat the 4 egg whites until stiff but not dry. I do this with a hand held mixer. Fold the beaten whites into the cake batter until well incorporated. Fold...do not beat or stir.
• 7. Divide the batter between the two prepared pans and bake about 25 minutes. Cakes will press back when touched and test dry with a pick.
• 8. Cool cakes on a rack for 20 minutes before flipping back on to rack and unmolding from pans. Remove the paper. Cool completely on the rack.
• 9. In a medium bowl mix/beat all the frosting ingredients until smooth.
• 10. Frost the cake and garnish with the sliced almonds. Keep cake covered in the refrigerator. Remove cake from fridge about 1 hour before serving to take the chill off.

ALMOND RICOTTA CAKE

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
• Combine butter and 3/4 cup sugar in a large bowl; beat with an electric mixer until creamy, about 3 minutes. Add vanilla sugar, lemon zest, and lemon juice; mix until well combined. Add egg yolks, 1 at a time, beating well after each addition.
• Fold in almond flour and ricotta cheese with a silicone spatula.
• Wash and dry the beaters and beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into the batter. Pour batter into the prepared pan. Sprinkle with sliced almonds.
• Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
• Remove from the oven and let the cake to cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

RICOTTA ALMOND CAKE

Steps:

• Preheat oven to 350 F.
• Butter and line with parchment a 10-inch springform pan.
• In a mixer fitted with the whisk attachment, beat eggs, sugar and oil on high speed until thick and pale, about 8 minutes. Add ricotta, juice, zest, rum, vanilla, and almond extract and mix until blended. Remove bowl from mixer.
• In a separate bowl, sift together ground almonds, flour, baking powder and salt. Add to ricotta mixture in 3 additions, whisking by hand after each addition. Pour batter into springform pan and bake until a tester inserted in the centre comes out clean, about 40 to 45 minutes.
• Increase oven temperature to 375.
• While cake is baking prepare filling. Blend together ricotta, egg, 1/4 cup sugar, zest and vanilla. Heat together milk and 2 tbsp sugar. Pour over sliced almonds and toss to coat.
• Allow cake to cool 6-8 minutes after coming out of the oven. Spread ricotta topping over cake and sprinkle with glazed almonds. Return cake to oven for 15 minutes, until almonds have browned. Cool cake completely before removing springform pan.
• Remove from springform and slice.