Sunday, January 18, 2015

Ricotta Cake

I just came across a handwritten recipe of Mom's for Ricotta Cake. After reading it I was not completely sure what size pan to use so I wound up using a large cookie sheet.  I now wished I had used a smaller size pan until I put my creative juice to work. Enjoy!

Single layer cake

My idea was to cut the topped pieces in squares and layer one on top of each for a really cool looking dessert.

Without topping

 Adding some whipped topping makes it so yummy

The cake is wonderful but in the large cookie sheet it is very thin which was fine by hubby and I.  I topped the cake half with cherry pie filling and the other with blueberry pie filling.  Gave it a little whipped cream to top it and it was fabulous.

A suggestion might be that you could use a regular oblong cake pan.  9 x 13 might do better but remember baking time might increase.  Nana's recipe added dried fruit so that's an option as well.

Here is the typed recipe.

15 to 16 oz. Whole milk ricotta cheese
1/2 to 3/4 cup sugar (we increased to 3/4 cup)
Grated rind of one lemon
4 large egg yolks
2 large egg whites
1/2 cup all purpose flour
1 T vanilla
1 T lemon juice (optional)

Optional:  1/3 cup golden raisins, 1/2 cup dried fruit finely chopped.  I think Grandma added these but we chose not to.

Mom doubled the recipe and used her jelly roll pan.


Heat oven to 350 degrees

Butter pan generously with real butter. In a small bowl combine 4 T. graham cracker crumbs and 2 T granulated sugar.  Mix and sprinkle over buttered pan.

With an electric mixer place sugar, egg yolks, ricotta,lemon rind, vanilla.  Beat thoroughly.  When blended add flour and increase speed to high while adding egg whites beating for several minutes.  Pour (batter will be liquid) and place in preheated oven approx. 35 minutes for large cookie sheet.  Adjust time for smaller pan.  Happy Baking!


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