Recipes / Dessert

Cake with ricotta mousse and raspberries

Difficulty Easy

55 MIN

In a saucepan

10 Portions

Ingredients

  • 2 eggs
  • 1 egg yolk
  • 80 g flour
  • 12 g cocoa
  • 80 g sugar
  • 3 g yeast
  • 1 pinch of salt
  • 1/2 level teaspoon CANNAMELA ground ginger
  • 500 g ricotta cheese
  • 80 g icing sugar
  • 1/2 level teaspoon CANNAMELA ground ginger
  • 7 g isinglass
  • 150 g cream
  • 130 g raspberries
  • 1 tablespoon dry liqueur
  • 30 g water
  • 80 g raspberries
  • 60 g sugar
  • 3 g isinglass
  • raspberries
  • mint

Ingredients

  • 2 eggs
  • 1 egg yolk
  • 80 g flour
  • 12 g cocoa
  • 80 g sugar
  • 3 g yeast
  • 1 pinch of salt
  • 1/2 level teaspoon CANNAMELA ground ginger
  • 500 g ricotta cheese
  • 80 g icing sugar
  • 1/2 level teaspoon CANNAMELA ground ginger
  • 7 g isinglass
  • 150 g cream
  • 130 g raspberries
  • 1 tablespoon dry liqueur
  • 30 g water
  • 80 g raspberries
  • 60 g sugar
  • 3 g isinglass
  • raspberries
  • mint

Partners

Preparation

1

Cake: whip the eggs and egg yolk very well with the sugar and flavour with CANNAMELA ground ginger.

2

Sift the flour with the cocoa, baking powder and salt over the mixture, stirring it in slowly from the bottom upwards so as not to disassemble the batter. Pour into a greased and floured Ø 22 cm pan and bake at 180° for 18/20 mins.

Remove the cake from the oven and take it out of the pan, then leave on a wire rack to cool.

3

Raspberry jelly: cook the raspberries for 2 mins with the sugar and water. Blend and pass through a sieve, then add the isinglass soaked for 8-10 min in cold water and squeezed out. Stir quickly and store separately.

4

Ricotta mousse: Sieve the beaten ricotta cheese with the icing sugar. Flavour with CANNAMELA ground ginger.

5

Bring 50 g of cream to the boil, then dissolve the isinglass already soaked in cold water and well squeezed out. Add the dissolved isinglass to the ricotta mixture, then the remaining whipped cream.

6

Assembly: level off the cake and place it in the cake ring. Brush the cake with liqueur diluted with water. Add a thin layer of ricotta mousse to the top.

7

Lay the raspberries out without reaching the edge of the cake, then distribute the remaining ricotta mousse completely covering the raspberries. Place in the freezer for 25/30 mins.

8

Pour the raspberry jelly onto the top as it starts to set (if it is already too hard, heat a couple of tablespoons, put it back into the mixture and mix). Place the cake in the fridge for 4 hours.

9

Before serving, remove the cake from the pan onto a serving plate and decorate with raspberries and mint.