Ricotta Cherry Cake


Rating: 3.38 / 5.00 (13 Votes)


Total time: 1 hour

Servings: 1.0 (servings)

For the dough base:




For the filling:










For the topping:




Instructions:

For the ricotta cherry cake, put the Leibniz cookies in a snack bag and crush with a rolling pin.

Place cookie crumbs in a saucepan with melted butter and mix well. Pour into a springform pan and press down on the bottom of the springform pan with the help of a spoon.

Leave to stand in the refrigerator for 30 minutes, then spread the cherry jam on top. Preheat the oven to 180°C.

Mix the ricotta, Philadelphia, crème fraîche and sugar in a bowl. Add eggs and pulp of vanilla bean and fold in. Sift flour on top and fold in as well, then pour the mixture into the springform pan on top of the cherry jam.

Bake the mixture for about 1 hour, until the edges are firm but the center is still soft. Turn off the oven, but leave the springform pan in it for another 1 hour or so.

Dissolve the cornflour in the juice of the sour cherries, warm the sour cherries in their own juice and thicken with the dissolved cornflour.

Let cool again and spread on the cake. Serve the ricotta cherry cake.

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