Strawberry Ricotta Layer Cake

Hi Guys! Happy Friday! I know this is kinda last minute, but if you’re still up in the air with how to shower your mom (or yourself, if you are the mom) with love and affection come Sunday, I suggest you make this Strawberry Ricotta Layer Cake! It’ll definitely go a long way to making up for any angst you’ve given your mom over the years!

This light and springy cake is based on an Italian cassata, which is traditionally a sponge cake moistened with liqueur that is layered with ricotta (generally mixed with chocolate), covered in marzipan and topped with candied fruits. Often it’s served on Easter. This version keeps the spongecake, but instead moistens the cake with a homemade lemon syrup and the ricotta is sans chocolate—just sweetened with a little sugar. We’re also skipping the marzipan and candied fruits and simply topping the cake with gorgeous, ripe sliced strawberries. It’s super yummy, sort of like a drier, less dense strawberry shortcake and surprisingly it’s not difficult to make, despite all the layers.

Here’s how—

You start by whipping up a simple lemon/vanilla spongecake—

Meanwhile you prepare the lemon syrup, which is nothing more than lemon peel cooked down with water and sugar.

Once the cake has thoroughly cooled, you use a long serrated knife to cut it into 4 layers- Don’t worry, just use a steady hand and eyeball it—if the layers are not exactly even, it’ll still be ok! You want that rustic, homemade look that says “I love you”!

Next paint each one with some of the syrup to keep it moist and to add even more lemony goodness—

And simply stack the layers, spreading each one with some of the ricotta mixture before adding the next cake layer.

Now, you let the whole shebang chill for a couple of hours to let all the flavors meld together.

Right before you’re ready to serve, you top the cake with the berries and cut into slices!

So pretty and festive! Airy, lemony spongecake with just the right amount of sweet ricotta “frosting” and juicy berries—you might even find you love this more than your kids!!😘

Have a wonderful, safe and delicious mother’s day weekend!!xoxo

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Strawberry Ricotta Layer Cake

Makes at least 10 servings

Prep Time for cake: 20 minutes; Bake Time: 25 minutes; Prep Time for Syrup: 10 minutes, plus cooling time; Prep Time for filling: 5 minutes; Assembly Time: 15 minutes, plus at least 2 hours chilling time and up to 24 hours

Ingredients

For the cake

• 2 tablespoons unsalted butter, plus a little extra for greasing the pan

• 6 large eggs, room temperature

• ¾ cup sugar

• Grated zest of one small lemon

• Pinch of salt

• ¾ teaspoon vanilla extract

• 1 ½ cups sifted cake flour (sift first and then measure out), plus a little extra for the pan

For the syrup

• ½ cup sugar

• ½ cup water

• Peel of one lemon, removed in large strips with a vegetable peeler

For the filling

• 3 cups ricotta cheese

• ¼ cup plus 2 generous tablespoons sugar

For the garnish

• Fresh strawberries, sliced (I used a

The Recipe

1. To make the cake: Preheat the oven to 350ºF. Butter and flour an 8 or 9-inch diameter springform pan and set aside.

2. If you have a stand mixer, attach the whisk. If not, just use your handheld electric mixer—it just might take a bit longer. Beat the eggs at medium speed. Add in the sugar, lemon zest, salt and vanilla and beat for 10-15 minutes, until the mixture is very thick and almost holds peaks when you lift the beater. Use a rubber spatula to quickly fold in the flour and pour into the prepared ban, smoothing the top.

3. Bake for about 25 minutes, or until a tester inserted into the center of the cake comes out dry. Cool the cake completely in the pan on a rack. You can definitely make this a day ahead and keep covered at room temperature. In any event, you want the cake to be completely cool and firm before you start slicing it into layers.

4. To make the syrup: In a small saucepan, bring the sugar, water and lemon peel to a simmer and let cook for 10 minutes. Remove from the heat and let cool.

5. To make the ricotta filling: Whisk the ricotta and sugar together in a small bowl until it’s a spreadable consistency.

6. Use a long serrated knife to cut the cake into 4 thin layers. Place the bottom layer of the cake, right side up on a cake platter and use a pastry brush to brush the top with a generous amount of the syrup. Spread a thin layer of the ricotta filling across the cake. Repeat with the remaining 3 layers of the cake, brushing on more syrup and ricotta as you go. Then, cover the top and sides with the remaining ricotta.

7. Cover the cake and chill it for at least 2 hours and up to 24. About an hour before you want to serve the cake, remove from the fridge and top with the sliced berries. Slice the cake and serve.

Enjoy!

Note: Recipe adapted from The New York Times via David Tanis. I swapped in vanilla extract for the almond, left out the grappa from the syrup, increased the amount of ricotta and sugar in the filling and simply used freshly sliced strawberries on top rather than macerating them in sugar and lemon juice. This would also be good with other berries or even with ripe peaches, nectarines or plums.