Italian Ricotta Cake - Blechrein

Cakes and Biscuits - Reader

Italian Ricotta Cake

This fluffy and extremely delicious Italian Ricotta Cake shows us that simple things , simply tastes delicious. An easy-peasy cake for your Sunday coffee table!

Ingredients for a springform (22cm):

220 g of flour

200 g of sugar

120 g of butter

1 packet of vanilla sugar

1 packet of baking soda

3 eggs

400 g ricotta

Juice of 2 limes

powdered sugar


Preheat oven to 180°C.

Beat eggs, butter, sugar and vanilla sugar until foamy. Add the ricotta and the juice of the limes and mix well.

Mix the flour with the baking powder and stir in. Lay out a springform (22cm) with Blechrein Classic and fill in the dough.

Bake the cake for about 45 minutes. If it gets too dark cover with another sheet of Blechrein Classic. Garnish with powdered icing sugar if desired.

Baked on  Blechrein Classic

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