Ricotta Cake from the Wall Street Journal
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- 3 cup(s) strawberries hulled & quartered
- 2 cup(s) raspberries
- 1 cup(s) blackberries
- 1 cup(s) sugar
- 5 large egg yolks lightly beaten with a fork
- 1 pound(s) fresh whole-milk ricotta
- 1/4 cup(s) mascarpone
- 2 tablespoon(s) flour
- 1/2 teaspoon(s) baking powder
- 1 tablespoon(s) orange zest
- 2 teaspoon(s) Grand Marnier
- 1/4 teaspoon(s) fleur de sel
- 5 large egg whites
- butter for greasing the pan
- 1. Preheat the oven to 350 degrees. Prepare berries: in a medium bowl, gently toss berries with 1/3 cup sugar. Let berries rest & macerate while you make the cake.
- 2. Add ingredients to a food processor in the following order, pulsing briefly after each addition: remaining sugar, egg yolks, ricotta, mascarpone, flour, baking powder, orange zest, Grand Marnier, & fleur de sel. After all ingredients have been added, blend until smooth. Transfer to a mixing bowl & set aside.
- 3. Use an electric mixer to beat egg whites until just short of stiff. Gently fold egg whites into the ricotta mixture.
- 4. Pour batter into a buttered 9" springform pan. Bake until center of cake springs back when touched, about 45 minutes. Allow to cool slightly before releasing sides of pan. Meanwhile, drain berries in a colander. Serve cake at room temperature, topped with berries.
This recipe is a personal recipe added by marybillingsley and has not been tested or endorsed by MyRecipes.
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Ricotta Cake from the Wall Street Journal Recipe at a Glance
- COURSE: Desserts