Ricotta and caramelized sugar cake: I don't show a gram of butter and everyone wants it
This cake embodies the flavors of our grandmothers and our traditions, making it tastier and lighter without the butter.
This soft and spectacular dessert looks like our grandmothers' cake and draws inspiration from tradition.
It's called ricotta and caramelized sugar cake, it's a great idea to end a meal or as a snack and there's not a single gram of butter in the dough.
Cake with ricotta and caramelized sugar
There are so many different flavors that make this ricotta and caramelized sugar cake unforgettable. Candied fruit and dried fruit, Marsala wine and dark chocolate, and even jam. I chose cherry jam, which pairs beautifully with the other ingredients. But if you have other jams at home, that's no problem.
- Ingredients: 250 g cow's milk ricotta
- 120 g granulated sugar
- 3 large eggs
- 120 g blanched almonds
- 60 g dark chocolate
- 1 level glass of Marsala
- 20 g candied citron
- 2 tablespoons cherry jam
- 1 lemon zest For the caramelized sugar
- 3 tablespoons whole milk
- 100 g granulated sugar
Step-by-step preparation of a butter-free cake
Let's start with the caramelized sugar. Pour the sugar into a small saucepan and place over low heat. Wait until it turns dark and caramelizes. Only then, pour in the room-temperature milk. It's best not to stand near the saucepan, as it will steam a lot. Leave the saucepan on the heat for a few more minutes. It's ready when it turns into a thick, dark syrup. Turn off the heat and set aside. Pour the ricotta, drained well, into a large bowl. Immediately add 2 tablespoons of caramelized sugar and the cherry jam. Stir everything well with a wooden spoon to combine.
Crack the eggs, separating the yolks from the whites. Fold the yolks into the ricotta mixture along with the finely chopped chocolate, the finely chopped almonds, and the grated zest of an unwaxed lemon. Add the candied citron, sugar, and Marsala, then mix well with a hand whisk. Using an electric mixer, beat the egg whites until stiff and fold them into the rest of the mixture, being careful not to deflate them. To do this, stir from the bottom up, and the ricotta and sweet caramel cake batter is ready. Pour the resulting mixture into a buttered and floured 22 cm round cake pan. Bake in a preheated oven at 190°C (375°F) for about 35 minutes, testing with a toothpick at the end. Remove the cake from the pan and let it cool before unmolding.
