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Strawberry Ricotta Cake

A delightful cake blending tart strawberries with a creamy ricotta filling, perfect for summer gatherings or a sweet treat with coffee.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8 servings
Course: Cake, Dessert
Cuisine: American, Italian
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Cake Batter
  • 3 large eggs 3 large eggs
  • 1 teaspoon 1 teaspoon vanilla sugar or vanilla extract
  • 140 grams 140 grams (2/3 cup) sugar
  • 100 milliliters 100 milliliters (1/2 cup) vegetable oil
  • 150 milliliters 150 milliliters (1/2 cup) fresh milk
  • 1 teaspoon 1 teaspoon baking powder
  • 200 grams 200 grams (1 ⅔ cups) flour
For the Ricotta Filling
  • 250 grams 250 grams (1 cup) ricotta cheese or cottage cheese
  • 3 tablespoons 3 tablespoons powdered sugar
  • 1/3 teaspoon 1/3 teaspoon vanilla sugar or vanilla extract
  • 2 tablespoons 2 tablespoons yogurt or sour cream
  • 1 large egg 1 large egg
For the Topping
  • 400 grams 400 grams (about 14 oz) strawberries

Method
 

Preparation of Cake Batter
  1. Start by beating the eggs and sugar in a bowl until the mixture is pale and fluffy.
  2. Pour in the vegetable oil and fresh milk, mixing well until fully combined.
  3. Add the vanilla extract and mix thoroughly to infuse it throughout the batter.
  4. Sift together the flour and baking powder. Gradually add this dry mixture to the wet ingredients, stirring gently with a spatula until uniform.
Preparation of Filling and Fruits
  1. In another bowl, mix the ricotta cheese, yogurt, 1 egg, vanilla extract, and powdered sugar until smooth and creamy.
  2. Wash and cut the strawberries into bite-sized pieces.
Assembly and Baking
  1. Line a cake tin with parchment paper, pour in the batter, and smooth it out evenly.
  2. Dollop the ricotta filling on top of the batter and arrange the strawberry pieces over it.
  3. Place in a preheated oven at 170 degrees Celsius (340 degrees Fahrenheit) for 35-40 minutes or until a skewer comes out clean.
Serving
  1. Remove from the oven, let cool in the tin, peel off the parchment paper, transfer to a serving dish, dust with powdered sugar, slice, and serve.

Notes

Store the cake in an airtight container in the refrigerator for up to 3 days. It’s best enjoyed fresh. Serve slightly warm or at room temperature, possibly with whipped cream or vanilla ice cream.