Ricotta - Raspberry Spiral Cake

Whisk the four egg whites with a pinch of salt and four tbsp cold water until hard.

In the meantime add 100 g sugar and the vanilla sugar. Add the egg yolks one by one (use a wooden spoon only), then sift in the flour-baking powder-starch mixture.

Line a 35x40 baking tray with baking parchment, divide the batter equally and bake in preheated oven at 200C for 10 minutes.

Turn out on a damp cloth and spread the jam over immediately. Leave to cool completely.

Add the gelatine to cold water and leave to rest. Mix 600 g ricotta with the zest and juice of the lemon and 100 g sugar (or more, to taste). Melt the gelatine, leave it to cool a bit, then add 3 tbsp of ricotta mixture, then add it to the rest of the mixture.

Beat 200 ml cream and add. Spread this mixture on the jam and put it in the fridge for an hour or so until it becomes harder.

Divide the sponge in six identical stripes, wind up one stripe and put on a tray. Wind the rest of the stripes around, put a cake rim around, and put it in the fridge for at least 7 hours (or overnight).

Beat the rest of the cream, add the rest of the ricotta and a tbsp of sugar and spread it on the cake. Decorate with raspberry.

Notes: The recipe was for strawberries and strawberry jam but I could only buy raspberries. I found the amount of ricotta too much, it made the cake a little heavy. Next time I’d cut the amount to 400 g and add more cream. Also, I used more cream. I used 150 ml for the rest of the ricotta, spread it on top of the cake, and beat another 150 ml for the side of the cake (being economic and using the 500ml cream :) I only had a 35x35 cm baking tray, so only made 5 stripes. It made a 22 cm cake.

Whisk the four egg whites with a pinch of salt and four tbsp cold water until hard.

In the meantime add 100 g sugar and the vanilla sugar. Add the egg yolks one by one (use a wooden spoon only), then sift in the flour-baking powder-starch mixture.

Line a 35x40 baking tray with baking parchment, divide the batter equally and bake in preheated oven at 200C for 10 minutes.

Turn out on a damp cloth and spread the jam over immediately. Leave to cool completely.

Add the gelatine to cold water and leave to rest. Mix 600 g ricotta with the zest and juice of the lemon and 100 g sugar (or more, to taste). Melt the gelatine, leave it to cool a bit, then add 3 tbsp of ricotta mixture, then add it to the rest of the mixture.

Beat 200 ml cream and add. Spread this mixture on the jam and put it in the fridge for an hour or so until it becomes harder.

Divide the sponge in six identical stripes, wind up one stripe and put on a tray. Wind the rest of the stripes around, put a cake rim around, and put it in the fridge for at least 7 hours (or overnight).

Beat the rest of the cream, add the rest of the ricotta and a tbsp of sugar and spread it on the cake. Decorate with raspberry.

Notes: The recipe was for strawberries and strawberry jam but I could only buy raspberries. I found the amount of ricotta too much, it made the cake a little heavy. Next time I’d cut the amount to 400 g and add more cream. Also, I used more cream. I used 150 ml for the rest of the ricotta, spread it on top of the cake, and beat another 150 ml for the side of the cake (being economic and using the 500ml cream :) I only had a 35x35 cm baking tray, so only made 5 stripes. It made a 22 cm cake.