Raspberry, ricotta and almond cake with white chocolate
By Annegret Henninger
100 grams butter, at room temperature
2/3 cup of sugar
1 teaspoon vanilla extract
1 teaspoon almond extract
5 medium eggs, separated
½ teaspoon cream of tartar
240 grams ground almonds
250 grams ricotta
1 cup raspberries
3 tablespoons flaked almonds
100 grams good quality white chocolate
9” spring form cake tin, greased, with the base and sides lined with parchment paper
Preheat oven to 325F.
On medium speed, beat the butter, vanilla extract, almond extract and 1/3 cup of the sugar until combined. Add the egg yolks and continue beating on medium speed until light and fluffy. Fold in the ricotta until combined. Set aside.
Beat the egg whites, cream of tartar and the rest of the sugar until you have medium peaks.
In 3 steps, fold the mixture together: first add ⅓ of the egg white mixture to the egg yolk mixture. Second, fold in another ⅓ of the egg white mixture into the egg yolk mixture. Third, fold the egg yolk mixture into the remaining egg white mixture.
Fold in the ground almonds.
Pour the mixture into a greased and parchment paper-lined 9” spring form tin. Add the raspberries on top, and sprinkle with the flaked almonds.
Bake at 320F for 45 minutes making sure it doesn’t jiggle when you shake it lightly.
Cook in pan on a rack.
Melt the white chocolate and drizzle over the cake to serve.