- Cold cherry ricotta cake
- STEP 1
- STEP 2
- STEP 3
- STEP 4
- STEP 5
- STEP 6
Ingredients
| ½ kg | Cherries |
| 250 g | ready-made shortcrust |
| filling: | |
| 400 g | of ricotta cheese |
| 120 g | of icing sugar |
| 30 g | of sieved lemon juice, 1 lemon |
| 10 g | of food gelatine |
| 200 g | of whipped cream |
| 2 tablespoons | of dry liqueur |
| extra: | mint leaves |
Preparation
20 minutes
+
15 for baking
+
15 for baking
Servings
4 - 6
Difficulty
Easy
Try our recipe for the cold cherry ricotta cake: a shortcrust base, and a sweet ricotta filling with loads of fresh and beautiful cherries.
Cherries Melinda
The most attractive
Required
½ kg
With its dark red colour and typical heart shape, Kordia is the Melinda Cherry with a nice crunchy pulp and extra-sweet taste.
Ingredients
| ½ kg | Cherries |
| 250 g | ready-made shortcrust |
| filling: | |
| 400 g | of ricotta cheese |
| 120 g | of icing sugar |
| 30 g | of sieved lemon juice, 1 lemon |
| 10 g | of food gelatine |
| 200 g | of whipped cream |
| 2 tablespoons | of dry liqueur |
| extra: | mint leaves |
Preparation
20 minutes
+
15 for baking
+
15 for baking
Servings
4 - 6
Difficulty
Easy
STEP 1
Shortcrust: roll the dough, and cut a Ø 20 cm disk with a mobile cutter, prick some holes with a fork. Lay the pastry disk on a baking pan and bake at 175° C for 15 minutes.
STEP 2
Filling: cream the ricotta cheese with the icing sugar, the lemon zest and the juice. Add the drained food gelatine and previously melted in very hot liqueur. Mix well all the ingredients.
STEP 3
Whip the cream and fold in the filling, mixing gently from bottom to top.
STEP 4
Keep aside some cherries for decoration, and stone the rest of them.
STEP 5
Lay the pastry disk on a serving plate, and wrap around a Ø 20 cm mobile disk.
STEP 6
Pour half of the filling, make a layer of stoned cherries, then cover with the rest of the filling. For extra richness add the remaining cherries. Chill in the fridge for 4 hours. When set, decorate with mint leaves.
Follow Melinda
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