Preparation: 15 min. + 1h for ricotta to drain / Cooking: 2h15 / Servings: 10 à 12
Prepared with eggs, ricotta and mascarpone cheese which brings the cake a perfect texture. Flavored with vanilla and before cooking, raspberry Balsamumm is poured on top of mixture and using a knife blade that is passed through mixture, marbled inside. The result is amazing!
3 lbs. whole milk fresh ricotta (low-fat won’t work here)
1 cup mascarpone
1-1/3 cups sugar
6 large eggs
2 teaspoons vanilla extract
¼ cup smashed butter cookie of your choice
1 teaspoon sugar
1 tablespoon butter, softened
6 tbsp. Raspberry Balsamumm
3 x 10 inches round springform cake mold
Place ricotta in a sieve over a bowl and let drain for 1 hour.
Mix smashed cookie crumbs with 1 teaspoon sugar, gutter sides, bottom and rim of pan. Coat pan with cookie mixture. Set aside. Preheat oven to 350ºF.
Place mascarpone in a bowl and beat using a mixer until light. Add ricotta to bowl and beat at low speed until smooth. Beat eggs until smooth. Add 1 1/3 cups sugar and vanilla and continue to beat until mixture is very smooth.
Pour mixture into the cake mold. Add Balsamumm on top of mixture. Spread Balsamumm inside the mixture by inserting a small knife and making round moves. Place mold inside a roasting pan (to prevent spoiling) bake for 2h15.
Test with finger the top should spring back. Give the pan a shake, if the batter ripples under the surface too much, it probably needs more time. (Cooking times will vary depending on your oven, the pan and what type of fresh ricotta you are using). Start checking at 1 hour.
Remove and let cool to room temperature before unmolding, (to unmold slide a thin knife around the cake edges. Release the sides of the springform pan). Refrigerate at least 4 hours before serving.
Serve with fresh raspberries and Raspberry Balsamumm drizzle and enjoy!
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