Apple ricotta cake
easy
90 mins
90 mins
Ingredients
- 1 kg slightly smaller, sour apples + 1 for decoration
- 7-10 Tbsp juice of 1 lemon + 6 tablespoons
- 200 g + 1 tsp butter
- 200 g Sugar
- 7-10 Tbsp grated rind of 1 untreated lemon
- 3 Eggs (size M)
- 250 g Flour
- 1 TEASPOON Baking Powder
- 150 g Ricotta cheese
- 100 g Icing sugar
- 2 TABLESPOONS Almond liqueur
- 200 g Whipped cream
- 1 package Vanillin sugar
- 7-10 Tbsp Fat and ground almonds
Directions
- 1
Peel, wash and quarter 1 kg apples, cut out the core. Cut the apple quarters close together. Keep covered with water and juice of 1 lemon. Cream 200 g butter, sugar and lemon peel with the whisk of the hand mixer. Stir in the eggs one by one. Mix flour and baking powder.
- 2
Alternately, briefly stir in ricotta. Pour the dough into a greased springform pan (26 cm Ø) sprinkled with ground almonds. Drain the apple quarters and press them into the dough close together (at a slight angle). Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for about 1 hour. Stir icing sugar, 2 tablespoons lemon juice and liqueur until smooth. Sprinkle the cake with the liqueur while still hot. Let cool completely on a cake rack. To decorate, wash an apple and cut out the core. Cut apple into fine rings. Melt 1 teaspoon of butter and fry the apple rings in it. Sprinkle with 4 tablespoons of lemon juice, let cool. Whip cream and vanillin sugar until stiff.
- 3
Let cool completely on a cake rack. To decorate, wash an apple and cut out the core. Cut apple into fine rings. Melt 1 teaspoon of butter and fry the apple rings in it. Sprinkle with 4 tablespoons of lemon juice, let cool. Whip cream and vanillin sugar until stiff. Pour into a piping bag with star-shaped spout. Decorate the cake all around with cream tuffs and apple rings
- 4
On 16 pieces:
Nutrition Facts
340 kcal
39 g
18 g
4 g