Ricotta cake with berry sauce
This lovely dessert cake is quick and easy to make. Its success rests on the quality of the ricotta, so use the freshest you can find. Serve with a sauce made of fresh berries.
|200 g||Ricotta cheese|
|3 Tbsp||Icing sugar|
|3 drops||Vanilla essence/extract|
- Line the bottom of a shallow square cake tin with baking paper. Coat with non-stick cooking spray. To make the crumb base, melt the butter in a small saucepan. Then crush the biscuits to fine crumbs (in a food processor or by putting them in a plastic bag and hitting them with a rolling pin), then stir the crumbs into the butter. Tip the crumbs into the tin and push them out to line the base and up the sides. Chill in the fridge for 20 minutes.
- Place the ricotta, mascarpone and icing sugar in the bowl of an electric mixer. Beat until thick and smooth. Zest the orange and stir in. Add the vanilla extract. In a separate bowl whisk the cream to soft folds, stopping before it begins to peak, then gently fold into the ricotta mix. Spoon this mixture over the biscuit base, smoothing the top with a knife. Cover with plastic wrap and refrigerate for 4 hours. Turn the cake out, and serve with the berry coulis.
- Coulis: toss the berries, icing sugar and juice of 1 lemon togeter into the bowl or a food processor and blend until smooth. Strain through a sieve. Taste, adding more icing sugar if necessary, and chill until needed.