Easy Ricotta Vanilla Cake - combinegoodflavors.com

Prep Time:1

Cook Time:30

Cooling:1 30

Total Time:3

Preheat the oven to 160 °C //320 °F, circulating air.
Separate 6 eggs.
6 eggs
Sieve 2 cups powdered sugar through a close-meshed sieve into a mixing bowl, and add the yolks and ¼ cup butter. Stir everything together until fluffy.
2 cups powdered sugar, ¼ cup butter
Add t1 tablespoon Vanilla Sugar, 2 pinches baking powder, 5 tbsp chocolate flakes, and 1 ¼ cups cake flour and mix with the egg yolk mixture.
1 tablespoon Vanilla Sugar, 2 pinches baking powder, 5 tbsp chocolate flakes, 1 ¼ cups cake flour
Beat the egg whites in a separate mixing bowl, and then fold the beaten egg whites into the egg yolk mixture.
Divide the dough evenly between two springform pans.
Now bake the dough on the second rack from the bottom at 160 °C // 320 °F circulating air for 25-30 minutes.
Allow the cake to cool on a cake rack, and cut it in half horizontally afterward.

In your kitchen machine's mixing bowl, add 1 ½ cups ricotta cheese, 1 ¼ cups powdered sugar (sifted), and 1 tsp vanilla extract, and mix them well.
1 ½ cups ricotta cheese, 1 ¼ cups powdered sugar, 1 tsp vanilla extract
Then add the 1 cup low-fat curd cheese by the spoonful.
1 cup low-fat curd cheese
Whip ¾ cup whipped cream until stiff into a separate bowl and then fold it into the ricotta mixture.
¾ cup whipped cream

Set aside six tablespoons of the ricotta vanilla ream and save it for later.
Now spread the cake layers with the delicious vanilla cream, layer by layer.
Finally, spread the cake all around with the ricotta vanilla cream you set aside before.
Place the cake either in the freezer for 60 minutes or in the fridge overnight.
Decorate with White and dark chocolate pearls and sugar unicorns and rainbows before serving.
White and dark chocolate pearls, sugar unicorns and rainbows

Calories: 303kcal

Servings: Slices

Author: Nora