This scrumptious vanilla cake with ricotta cream is easy to make and super delicious! The slightly sweet vanilla cream blends perfectly with the gorgeous cake layers. And the vanilla dough itself is enriched, with tiny chocolate flakes, giving an excellent taste and look.
Preheat the oven to 160 °C //320 °F, circulating air.
Separate the eggs.
Sieve the powdered sugar through a close-meshed sieve into a mixing bowl, and add the yolks and butter. Stir everything together until fluffy.
Add the vanilla sugar, baking powder, chocolate chips, and flour and mix with the egg yolk mixture.
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.
Ricotta Vanilla Cream
In your kitchen machine's mixing bowl, add ricotta cheese, sifted powdered sugar, and vanilla extract, and mix them well.
Then add the low-fat curd cheese by the spoonful.
Whip the cream until stiff into a separate bowl and then fold it into the ricotta mixture.
Assemble the Cake
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.
Please note that all my recipes are developed and tested in metric grams. I recommend using digital scales for more accurate results. I provided a conversion to US customary in the recipe, but please note that I haven't tested it using this method.
Never miss a recipe!Sign up and let me spoil you weekly with a delicious homemade recipe!