Ricotta and strawberry cake

Preparation time: 30 minutes Baking time: 50 minutes Number of servings: 24 x 24 cm In 100 g of dough: Energy value 283 kcal Carbohydrates 31 g - Of which sugars 14 g Protein 6 g Fats 15 g Diet: vegetarian.

• wheat cake flour 240 g
• ricotta cheese - taken out of the fridge early 250 g - small package
• cream or vanilla pudding without sugar 1 sachet - 40 g
• large eggs - taken out of the fridge early 3 pieces - 165 g after breaking
• fine sugar 100 g
• vanilla sugar 1 XXL sachet - 43 g
• vegetable oil 100 ml
• butter - melted and cooled 50 g
• baking powder and baking soda 1 flat teaspoon each
• fresh strawberries 500 g
• almond flakes 25 g

Ricotta and strawberry cake

Before you start making the dough, I recommend reading the entire recipe first to prepare for the next steps. Remove the eggs and cream cheese from the refrigerator in advance so they are at room temperature.

Cake pan: I used a 24 x 24 cm pan, but you can also use a 24-26 cm springform pan. You can also use another pan with similar dimensions, such as 18 x 27 cm.

Place 240 grams of all-purpose flour in a bowl. Add one sachet of vanilla, banana, or sugar-free custard powder (40g sachet), along with 1 level teaspoon each of baking powder and baking soda. Mix all dry ingredients thoroughly or sift them into a second bowl.

Tip: You can also add two level teaspoons of baking powder and omit the baking soda.

Start preheating your oven now: top/bottom baking option; middle or slightly lower oven rack; temperature: 170 degrees Celsius. With convection, set it 10-15 degrees lower.

In a larger glass or metal container, pour 100 grams of caster sugar and a 43-gram XXL vanilla sugar sachet. Add 3 large eggs (kept at room temperature). Beat the sugar and eggs with a mixer at high speed until the sugar is completely dissolved in the eggs. The mixture should be light and fluffy by the end of the mixing process. Beating can take up to 10 minutes (up to 5 minutes with a good mixer).

Tip: You can also use only caster sugar in an amount of up to 170 g and add 1 teaspoon of vanilla paste or essence or the seeds from 1 vanilla pod to the mixture.

Pour 100 ml of vegetable oil, such as refined rapeseed oil, into the sweet egg mixture and add 50 g of melted and cooled butter. Mix gently with a spatula, then add 250 g of ricotta, which is a smaller package of this cheese. Again, gently mix with a spatula, breaking up any lumps of cheese until the batter is relatively uniform. I even leave some larger pieces, which will later be visible in the batter. If you're looking for a smoother consistency, you can briefly use a mixer on the lowest speed, but don't over-whip the batter. Do not mix for longer than 10 seconds to ensure the batter remains as airy as possible.

Tip 1: I specifically use butter in combination with oil to achieve a specific effect in the cake, which turns out incredibly delicious. It's moist, fluffy, and slightly buttery. You can, of course, try just oil or just butter, but I recommend using the mixture I've provided, at least for the first time.

Tip 2: I really like this cake, so I've been baking it quite often lately. In this case, the quality of the ricotta is crucial. When I used a "cheaper" cheese, the cake didn't taste as good. Keep that in mind.

Pour the previously mixed dry ingredients into a bowl. Mix briefly and gently with a spatula until the batter is smooth. Experienced users can use a mixer at the lowest speed (mix the batter only briefly to avoid breaking up any air bubbles). The batter should not be highly aerated, with the consistency of fluffy, warm pudding.

Use a 24 x 24 cm baking pan. Line the bottom with baking paper, grease the sides, and then dust the inside with breadcrumbs or a little flour. Pour the batter into the pan and smooth the surface.

Prepare 500 grams of fresh, firm strawberries. Wash and dry them. Remove the stems. Distribute the strawberries whole over the batter, without cutting them into smaller pieces. Sprinkle the entire surface with about 25 grams of flaked almonds.

Tip: Flaked almonds can be substituted for the crumble. Mix all the crumble ingredients thoroughly and rub them together in your hands. This will be 90 grams of all-purpose flour and 75 grams each of sugar and butter. The butter should be cold, meaning straight from the refrigerator. For easier preparation, cut it into smaller pieces first. You can use regular or cane sugar to make the crumble. Cover the strawberry layer with the crumble.

Place the cake pan in an oven preheated to 175 degrees Celsius (top/bottom heat). Select the middle rack. Bake the cake for about 50-60 minutes (less or more). After about 45 minutes, check if the cake is done with a wooden skewer. If the skewer comes out clean, you can safely turn off the oven. Don't worry about the cake not being baked through, and try not to overbake. Baking the cake too long can dry out and lose its moistness. After baking, slightly open the oven door. After 10 minutes, open the door and remove the cake from the oven. Remove the sides and transfer the cake to a wire rack to cool. Mine baked for about 50 minutes.

Tip: Place the baking pan on a preheated, thin baking tray or rack. The tray or rack should be positioned so that the baking pan is roughly centered in the oven (not too close to the upper and lower heating elements).

Once baked and cooled, the cake can be dusted with powdered sugar. Due to the high moisture content from the cheese and strawberries, store the cake at room temperature, covered (e.g., under a cloche). It will keep this way for a maximum of 1-2 days. To extend its freshness to about 4-5 days, store it in the refrigerator, preferably in a closed container to prevent it from absorbing other odors. Before serving, it's a good idea to take the cake out 20 minutes early to allow the cake to regain its perfect, fluffy, and soft texture.

Enjoy your meal.