Saturday, June 21, 2025
No Result
View All Result
  • Login
Gusto Saporito
  • Food
  • Wine
  • Drinks
  • Recipes
  • Discover Italy
  • Chefs and Restaurants
  • Video
  • Top Wineries
WINE SEARCHER
  • Food
  • Wine
  • Drinks
  • Recipes
  • Discover Italy
  • Chefs and Restaurants
  • Video
  • Top Wineries
WINE SEARCHER
No Result
View All Result
Gusto Saporito
No Result
View All Result
Home Food

Ricotta and Strawberry Cake – Italian recipes by GialloZafferano

13 May 2025
in Food
Reading Time: 4 mins read
173 2
A A
0
Ricotta and Strawberry Cake – Italian recipes by GialloZafferano
Share on FacebookShare on Twitter


Finally, the scent of strawberries has already made its appearance at the fruit and vegetable stands. We already imagine that you are all ready to bake cakes, tarts, and why not prepare a delicious preserve for the whole year! Well, today we suggest a new recipe that will win you over, it’s the ricotta and strawberry cake. A fresh dolce to serve to your guests who love this precious spring fruit. We have to confess that the original opinione was to revisit the ricotta and pear cake. But instead of using the classic dried fruit militanti, we chose a simple and quick genoise sponge. Are you curious? Well, then you have to try our ricotta and strawberry cake and don’t forget to tell us what you think!

To prepare the ricotta and strawberry cake, start with the genoise sponge. Pour the room-temperature eggs into a bowl, add the honey, the grated lemon zest 1then the sugar a little at a time. Turn acceso the beaters and whip for about ten minutes until the mixture is fluffy and light and forms ribbons when the beaters 3.

Turn non attivato the beaters, place a sieve and sift the flour 4. Gently incorporate it with upward movements using a whisk spatula 5. Transfer the mixture into two greased and floured 8-inch cake rings pans 6.

Gently level the surface 7 and proceed with baking 8: the disks bake per mezzo di a static oven, preheated to 350ยฐF, for about 10 minutes 9.

Once baked, flip them onto a rack and gently peel non attivato the parchment paper while they are still hot. Then let them cool completely 10. Prepare the lemon syrup by infusing the lemon zest and vanilla bean for an hour. After the time has passed, pour everything into a saucepan, add the sugar 12

and when it is dissolved, strain and let it cool 13. Per the meantime, move acceso to the strawberries. After briefly immersing them per mezzo di fresh , drain and clean them. Remove the tetto part and slice enough to line the circumference of the pan 14. The rest should be chopped and gathered per mezzo di a bowl 15.

Pour the sugar over the strawberry pieces 16, and let them macerate for about ten minutes 17. Then, pour into a pan 18,

along with the sambuca, and sautรฉ over high heat: be careful of any flames if you have a classic stove. As soon as they are slightly softened, turn non attivato the stove and set aside 19. Now let’s move acceso to the cream. Soak the gelatin per mezzo di cold for about ten minutes 20. Meanwhile, sift the ricotta 21

Heat 2 tablespoons of cream and dissolve the drained gelatin 22then pour it over the ricotta and 23. Then add the slightly cooled strawberries 24.

Pour the remaining 1/3 cup of cold cream into a bowl along with the powdered sugar 25 and whip it to stiff peaks with beaters 26. Pour the whipped cream into the bowl 27,

gently fold it per mezzo di 28. Set aside a couple of tablespoons, preferably without strawberries 29. At this point, everything is ready, proceed with the assembly. Per a pastry ring lined with acetate (the circumference will probably be slightly smaller than the initial 8 inches) placed acceso a turntable classic plate, place the first genoise sponge disk 30.

Moisten with a bit of syrup 31pour the cream with the strawberry pieces 32and then place the other disk 33.

Moisten the surface and refrigerate for a couple of hours 34. After the time has passed, remove the acetate 35 and proceed to glaze the cake. Take the reserved cream and thin it with a bit of cream until you have a soft, not too liquid cream 36.

Then coat the entire cake with a spatula 37garnish with sliced strawberries, alternating them with the tip first facing up and then mongoloide 38. Decorate the surface as desired, and your ricotta and strawberry cake is ready 39.

For the translation of some texts, artificial intelligence tools may have been used.



Source link

Tags: CakeGialloZafferanoItalianrecipesRicottaSTRAWBERRY
Previous Post

Sleeping in the first hotel spread on the slopes of Vesuvius โ€ข Food and Wine Italy

Next Post

Hello Amedeo, true friend and sommelier of soul

Related Posts

Woman Augusta: where Salento sits at the table with style
Food

Woman Augusta: where Salento sits at the table with style

21 June 2025
The Glosshino: the restaurant and lasagneria exquisitely artisanal
Food

The Glosshino: the restaurant and lasagneria exquisitely artisanal

20 June 2025
Pineapple Fritters – Italian recipes by GialloZafferano
Food

Pineapple Fritters – Italian recipes by GialloZafferano

20 June 2025
Pineapple Mimosa Cake – Italian recipes by GialloZafferano
Food

Pineapple Mimosa Cake – Italian recipes by GialloZafferano

19 June 2025
Next Post
Hello Amedeo, true friend and sommelier of soul

Hello Amedeo, true friend and sommelier of soul

To the fisherman: the authenticity of Puglia, the heart of Baresity

To the fisherman: the authenticity of Puglia, the heart of Baresity

Souls, the Etna of the Tommasi family

Souls, the Etna of the Tommasi family

The viticulture of the future starts from the DOC Colli Berici and Vicenza

The viticulture of the future starts from the DOC Colli Berici and Vicenza

Please login to join discussion
No Result
View All Result
  • Trending
  • Comments
  • Latest
How to Make Italian Lemon Semifreddo Recipe

How to Make Italian Lemon Semifreddo Recipe

13 January 2024
Spaghetti alla malamocchina: Venetian recipe with mussel sauce

Spaghetti alla malamocchina: Venetian recipe with mussel sauce

31 May 2024
Authentic Tomato Passata Recipe [Passata di Pomodoro]

Authentic Tomato Passata Recipe [Passata di Pomodoro]

22 January 2024
Contorni – Top 20 Italian side dishes

Contorni – Top 20 Italian side dishes

30 November 2023
Drink Wines, Not Labels: Alessandro Salvano’s wine manifesto in dwnl

Drink Wines, Not Labels: Alessandro Salvano’s wine manifesto in dwnl

27 January 2024
The Langhe of Parusso, an authentic vision between historical roots and bold choices

The Langhe of Parusso, an authentic vision between historical roots and bold choices

14 November 2024
Fisar launches the 2024 association campaign: 52 years of wine experiences

Fisar launches the 2024 association campaign: 52 years of wine experiences

15 January 2024
Authentic Pasta alla Genovese Sauce Recipe

Authentic Pasta alla Genovese Sauce Recipe

7 December 2023
Lasagna ๐Ÿ‡ฎ๐Ÿ‡น ๐Ÿ‡ฎ๐Ÿ‡น @bayashitv_

Lasagna ๐Ÿ‡ฎ๐Ÿ‡น ๐Ÿ‡ฎ๐Ÿ‡น @bayashitv_

31
5 Italian Food Pro Moves you NEED to know ๐Ÿ‘€๐Ÿ

5 Italian Food Pro Moves you NEED to know ๐Ÿ‘€๐Ÿ

29
Italian Ramen @itsQCP

Italian Ramen @itsQCP

25
How NOT To Make Pasta

How NOT To Make Pasta

49
We try MCDONALD’S in Italy ๐Ÿ‡ฎ๐Ÿ‡น #shorts

We try MCDONALD’S in Italy ๐Ÿ‡ฎ๐Ÿ‡น #shorts

21
How to make pizza with readymade pizza base without oven | Pizza In Kadai #shorts #short #viral

How to make pizza with readymade pizza base without oven | Pizza In Kadai #shorts #short #viral

49
Gordon Ramsay Bolognese Sauce Recipe Authentic Italian

Gordon Ramsay Bolognese Sauce Recipe Authentic Italian

31
3 Hour Neapolitan Pizza! (Easiest Recipe)

3 Hour Neapolitan Pizza! (Easiest Recipe)

24
Woman Augusta: where Salento sits at the table with style

Woman Augusta: where Salento sits at the table with style

21 June 2025
Italian Wine Brands tra i protagonisti dellโ€™evento “Envisioning2035 Wine (R)Evolution”

Italian Wine Brands tra i protagonisti dellโ€™evento “Envisioning2035 Wine (R)Evolution”

20 June 2025
Find out how to prepare a fresh and delicious cheesecake sandwich for every occasion

Find out how to prepare a fresh and delicious cheesecake sandwich for every occasion

20 June 2025
The Glosshino: the restaurant and lasagneria exquisitely artisanal

The Glosshino: the restaurant and lasagneria exquisitely artisanal

20 June 2025
Gabe Tenute & Selections: pure expression of a multifaceted soul

Gabe Tenute & Selections: pure expression of a multifaceted soul

20 June 2025
Pineapple Fritters – Italian recipes by GialloZafferano

Pineapple Fritters – Italian recipes by GialloZafferano

20 June 2025
Benevento: Triumph for the Master on the Falanghina del Sannio – Foodmakers.it

Benevento: Triumph for the Master on the Falanghina del Sannio – Foodmakers.it

20 June 2025
Cesare Cecchi confirmed to the Presidency of the Tuscan Wine Consortium

Cesare Cecchi confirmed to the Presidency of the Tuscan Wine Consortium

19 June 2025
  • Advertise With Us
  • Disclaimer
  • DMCA
  • Cookie Privacy Policy
  • Privacy Policy
  • Terms and Conditions
  • Contact us
GUSTO SAPORITO

Copyright ยฉ 2024 Gusto Saporito.
Gusto Saporito is not responsible for the content of external sites.

No Result
View All Result
  • Food
  • Wine
  • Drinks
  • Recipes
  • Discover Italy
  • Chefs and Restaurants
  • Video
  • Top Wineries
WINE SEARCHER

Copyright ยฉ 2024 Gusto Saporito.
Gusto Saporito is not responsible for the content of external sites.

Welcome Back!

Login to your account below

Forgotten Password?

Retrieve your password

Please enter your username or email address to reset your password.

Log In