Strawberry ricotta cake

• Preheat the oven to 160°C/300°F.

Dough

• 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!