Italian ricotta cake

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Torta di ricotta

Today we bake tasty little cakes with amaretto and ricotta in a glass. On top we give fine almond flakes and dust it with powdered sugar. And soon we have a delicious little dessert to enjoy 🙂

4.48 from 187 ratings
A delicious Italian cake in a glass – perfect for any occasion!
Difficulty: easy
Cost: low
Calories: 198kcal
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes
Difficulty: easy
Cost: low
Calories: 198kcal
Prep: 10 minutes
Cook: 30 minutes
Total: 40 minutes

Ingredients list

  • 250 g ricotta cheese
  • 250 g crud 20% fat
  • 120 g sugar
  • 4 eggs
  • 40 g Cornstarch
  • 1 vanilla bean or
  • 16 g vanilla sugar
  • 2 tbsp amaretto
  • flaked almonds to taste
  • powdered sugar to taste
  • butter for greasing


  • Preheat the oven to 180°C/360°F top/bottom heat (160°C/320°F convection oven).
  • Cut the vanilla bean open lengthwise with a sharp knife. Then carefully scrape out the pulp of the vanilla bean with the tip of the knife.
  • Crack the eggs and put them in a mixing bowl with the sugar and beat until foamy.
  • Then add the ricotta, curd, cornstarch, vanilla bean pulp (or vanilla sugar) and amaretto and mix thoroughly.
  • Grease the glasses with a little softened butter. Then fill with ⅔ of the mixture and add flaked almonds if desired. Then place in the oven (middle shelf) for baking for about 30 minutes.
  • Once they have taken on a nice golden brown color, remove and let cool briefly. Finally, sprinkle with powdered sugar and serve lukewarm.
    Buon appetito!
Ricotta Kuchen im Glas
Serving: 228gCalories: 198kcal (10%)Carbohydrates: 22.7g (8%)Protein: 7.8g (16%)Fat: 8.3g (13%)

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