Saint Joseph's Zeppole
24 recipes
Cake with ricotta mousse
ingredients
servings
4
Ricotta cheese
300 oz
Icing sugar
150 oz
Fresh cream
200 oz
Eggs
2 unit
White sugar
75 oz
Iodized salt
1 pinch
Type 00 wheat flour
80 oz
Baking powder for desserts
4 oz
Vanillin
1 sachet
Desserts from Italy
Cake with ricotta mousse
Cake with ricotta mousse
ready in
50 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
Mousse cake with fresh and light ricotta. In each bite you will find a fresh ricotta cream and a soft sponge cake
preparation
step 1
Beat in egg yolks foam (preserving clear) with 3 tablespoons of boiling water. Gradually add the sugar, salt, vanilla and beat until a creamy mass.
step 2
Mount the egg whites until hard snow and then, always beating, add the egg whites until snow over the beaten egg yolks, sift over the flour mixed with baking powder.
step 3
With the hand whisk gently incorporate all without stop whisking, rotating the bowl and moving the whip from the bottom upward, so that the snow does not disassemble.
step 4
Put the dough into a greased and floured mold and bake for 30-40 minutes in the lower part of the preheated oven (electric oven at 180 ° C.
step 5
Sift the ricotta with icing sugar (Be sure that ricotta fresh) Work very well the mixture with an electric mixer until a smooth and homogeneous cream.
step 6
Meanwhile, whip the cream and add it gently with a spatula to the ricotta mousse, stirring from bottom to top, trying not to remove them.
step 7
Put the mixture in the refrigerator.
step 8
Cut the sponge cake into two discs, the first disc ridoprite with the base of a springform pan, pour the mixture of ricotta, livellatela well and cover with the second disc.
step 9
Place it in the refrigerator to chill for at least a day.
step 10
Just before serving sformatela from the mold and serve with a sprinkling of ICING SUGAR.
