Strawberry ricotta cake

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Torta fragole e ricotta

The wonderful smell of strawberries has found its way back into the fruit counters of the markets. Therefore, it is time to bring this to our home. So let’s bake a fresh & creamy dessert for us and our dear guests, with the precious spring fruits that we all love so much.

4.50 from 202 ratings
A creamy cake with ricotta and fresh strawberries
Difficulty: easy
Cost: medium
Calories: 286kcal
Prep: 1 hour
Cook: 15 minutes
Cooling time: 2 hours
Total: 3 hours 15 minutes
Difficulty: easy
Cost: medium
Calories: 286kcal
Prep: 1 hour
Cook: 15 minutes
Cooling time: 2 hours
Total: 3 hours 15 minutes

Ingredients list

Dough (for a springform pan with 10in/26cm Ø)

  • 100 g cake flour (soft / patent)
  • 150 g sugar
  • 50 g starch
  • 1 tsp baking powder
  • 4 eggs
  • 1 pinch salt
  • 1 tbsp rum
  • 1 tbsp butter to grease

Ricotta creme


  • Preheat the oven to 160°C/300°F.


  • Carefully crack the eggs and separate the whites from the yolks. Add the collected egg whites to the bowl of the stand mixer with a pinch of salt and beat until stiff.
  • Then add sugar and egg yolks and gently fold in. Add flour, starch, baking powder and rum and mix to a smooth dough.
  • Prepare a 26cm/10in Ø springform pan and grease with butter. Pour in the dough and bake for about 20 minutes on the middle rack. Then remove and let cool on a cooling rack.

Ricotta creme

  • Put the ricotta in a mixing bowl, add some lemon zest of an organic lemon, the juice of the lemon and mix with the powdered sugar.
  • In another container, whip the cream until stiff. Add ⅔ of this to the ricotta mixture and stir in. Set aside the remaining cream for the topping.
  • Soak the gelatin in a bowl of cold water for about 5 minutes. Then heat a tablespoon of water in a small saucepan. Squeeze the gelatin leaf by leaf and gradually stir in the warm water until it is dissolved without lumps. Turn off the heat while doing this.
  • Now stir a tablespoon at a time of the ricotta cream into the warm gelatin until the entire mixture is stirred in.
  • Divide the cooled pastry bottom in the middle. Place the base on a plate and enclose with a cake ring. Pour in the ricotta cream and evenly distribute ⅔ of the washed chopped strawberries. Place the lid on top, spread with the remaining cream and decorate with the remaining strawberries.
  • Then place in the refrigerator for about 2 hours to harden.
  • After that, our delicious strawberry cake can be served and enjoyed.
    Buon appetito!
Erdbeer Torte mit Ricottacreme
Calories: 286kcal (14%)Carbohydrates: 36g (12%)Protein: 8g (16%)Fat: 13g (20%)Saturated fatty acids: 7g (35%)Trans fatty acids: 1gCholesterol: 97mg (32%)

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