Ricotta Cake Recipe | Cheesecake #caketutorial #cakerecipe
Ricotta Cake Recipe | Cheesecake | Cake tutorial #ricottacake #cakerecipe #caketutorial
#cheesecake
Pască • Ricotta/Curd Mini Cakes • Cheesecake two ways, an easy cake tutorial to make in the comfort of your home.
Pască is a traditional Romanian and Moldovan pastry.[18] Especially made for Easter, pască is a tart with a cozonac dough base filled with fresh cheese like urdă or cottage cheese, raisins, eggs and sugar. Other variants include sour cream, chocolate, or berries fillings.[19] The word Pască come from Latin, Pascha, meaning Easter. ( Wikipedia, 2021)
▶️ Ingredients
Dough
▫️500 g flour
▫️80 g of sugar
▫️25 g butter
▫️15 g fresh yeast / 5 g dry yeast
▫️250 ml of skim milk
▫️2 yolks
▫️1 pinch of salt
▫️1 vanilla pod (seeds only) / 1 tbsp vanilla extract
Cheese filling
▫️400 g ricotta
▫️100 g of sugar
▫️2 yolks
▫️100 g raisins soaked in water and 1 tbsp of rum extract
▫️1 tsp grated lemon peel
▫️1 tbsp semolina course
Egg wash ingredients
▫️1 egg yolk
▫️2 tablespoons milk
▶️ Method
Dough preparation
1. Bring together in a large bowl the milk slightly warm, melted butter, sugar, vanilla extract, yeast and 3 tbsp flour. Mix until well combined using a balloon whisk. Leave to rest for 10 minutes.
2. Add in the yolks, flour and salt.
3. Knead the dough using a stand mixer or by hand for 5-10 minutes.
4. Transfer on a work surface and shape it into a ball using a splash of oil. Place into a greased bowl, cover with clinging film and let it rise for 1 hour.
Softening the raisins
Put the raisins in a bowl, cover them with warm water mixed with rum essence. Let them soak for about 20 minutes, then drain and squeeze very well.
Shaping the Ricotta Cakes
1. Roll the dough on a work surface, lightly powdered with flour, in a 1.5 cm thick sheet.
2. Using a round shape of 10 cm Ø, cut the dough pressing firmly the shape and place them on an oven tray lined with baking paper (leave a space of about 3-4 cm between the shapes).
3. Cover the tray with a towel and let them rise for another 30 minutes.
4. When doubled in size, press the center of each shape with the bottom of a glass with a smaller diameter, about 5 cm.
5. Fill them with 2-3 tablespoons of cheese filling and grease the edges of the pastries with the mixture of yolk and milk.
6. Bake them in the preheated oven at 180 ° C for about 20-25 minutes or until golden brown.
7. Take them out of the oven, let them cool for a few minutes, then powder them with vanilla sugar. Enjoy!
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Lemon Ricotta Pound Cake - Homemade from scratch recipe
- Ingredients and measurements below
Lemon pound cake is a classic dessert recipe that is a no brainer for any party, picnic, dinner or other gathering. I wanted to make a twist on the basic lemon pound cake by adding ricotta cheese and making it even more delicious. And for a really special version of lemon ricotta pound cake, I wanted to make it homemade and completely from scratch. Serve it with fresh strawberries or blueberries, homemade whipped cream and some house made glaze or any topping of your choice and you'll be the dessert hero. Watch me make it in the video below.
NOTE: After recording the video and making another batch of the cake, I decided that the baking time is closer to an hour and a half, even though I said an hour to an hour and a quarter in the video. It's a super moist cake so I recommend erring on the side of baking it closer to an hour and a half. Leave a comment to let me know how yours turned out.
Ingredients:
1 ½ cups (3 sticks) – salted butter, softened
3 cups – white granulated sugar
6 large – eggs (room temp.)
3 cups – sifted Cake Flour like Swans Down
½ teaspoon – almond extract (optional)
1 tablespoon vanilla extract
1 cup – Heavy whipping cream
3/4 cup full fat ricotta cheese
zest of one or two whole lemons
juice of one lemon
1 tsp. of lemon extract in place of almond extract (optional for super lemony flavor)
10-cup tube ban coated with 1 tablespoon melted butter and sprinkled with sugar
lemon-ricotta-pound-cake-bundt-dessert-idea-video-2
GLAZE Ingredients (optional)
2 cups – powdered sugar
2 – 3 Table spoons– heavy cream
1/2 teaspoon vanilla extract
1 tablespoon lemon juice
Serve with
Fresh berries and homemade whipped cream
How to make this cake:
PREHEAT your oven to 325°F.
Butter and sugar a 10-cup tube pan.
Sift the cake flour once; then measure and set aside.
In a small bowl, juice one lemon and zest two - set aside
In a two cup measuring cup or a small bowl, add one cup of heavy cream, mix in the ricotta, vanilla, and almond extract and set aside.
In a large mixing bowl, cream the butter then gradually add sugar beating on medium speed until creamy. Add eggs, one at a time, beating just until blended after each addition. Then gradually add the cake flour and the whipped cream ricotta mixture, alternately beating on low speed. Don’t over beat. Stir in lemon juice and lemon zest. Pour into prepared pan.
lemon-ricotta-pound-cake-bundt-dessert-idea-video-2
BAKE approx. 1 hour and 30 minutes or until a long wooden stick inserted in center of cake comes out completely clean. Cool in pan on wire rack 15 minutes. Remove from pan, and cool completely on wire rack.
lemon-ricotta-pound-cake-bundt-dessert-idea-video-2
GLAZE (optional):
COMBINE powdered sugar in medium size bowl. Stir in 2-3 Tbsp. of heavy cream. Add vanilla extract and lemon juice. Beat until smooth and creamy, adding more cream 1 Tbsp. at a time if necessary. Drizzle over cooled cake.
lemon-ricotta-pound-cake-bundt-dessert-idea-video
Serve with fresh berries and homemade whipped cream. Smile.