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 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 tablespoon chocolate flakes, and 1 ¼ cups cake 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 1 ½ cups ricotta cheese, 1 ¼ cups powdered sugar (sifted), and 1 teaspoon vanilla extract, and mix them well.