While we are proud partners of Miceli Dairy Products Company, all opinions are our own.
Our recipe is inspired by Ollie Walleck, who also grew up in the Cleveland, OH metro area and was featured in the Pride Bakeshop via The Kitchn.
Rustic and fresh
Get ready to elevate your dessert game and make January a month to savor the sweetness of life!
Let’s embark on a culinary journey filled with layers of velvety Miceli’s Ricotta, luscious sponge cake, and a burst of vibrant strawberries.
Ingredients
Ricotta Custard Cream
- 1-1/2 c half-and-half, divided
- 1-1/2 c ricotta cheese, divided
- 2/3 c granulated sugar, divided
- 6 egg yolks
- 3/4 t cornstarch
- 1 T cold unsalted butter
- 1 T vanilla extract
- 1 t kosher salt
- 1/2 c half and half
Ricotta Sponge Cake
- 2 egg whites
- 3 eggs, room temperature
- 3 sticks unsalted butter, room temperature
- 1 c buttermilk, room temperature
- 1/2 c ricotta cheese
- Cooking spray
- 3 2/3 c cake flour
- 2 t baking powder
- 1 t kosher salt
- 3/4 t baking soda
- 1 1/2 c granulated sugar, divided
- 1 t vanilla extract
- 2 t lemon zest, finely grated
Strawberry Filling
- 1 lb fresh strawberries
- 1/4 c granulated sugar
- 3-4 fresh basil sprigs
- 3-4 fresh mint sprigs
- 1 T lemon juice
- 2 t gin
- 1/2 t ground cardamom
How to make it
Ricotta Custard Cream
- In a saucepan over medium heat, bring 1 c half-and-half, 1 c ricotta cheese and 1/3 c of the sugar to a boil. Stir constantly.
- Separately, place the remaining sugar and egg yolks in a medium bowl and whisk until light yellow and airy. Sprinkle cornstarch into the egg mixture and whisk until smooth.
- Back to the stove now, as soon as the cream comes to a boil, reduce the heat to maintain a low simmer.
- Transfer 1/2 c of the cream into the egg mixture and whisk until incorporated. Pour the remaining cream into the eggs and whisk to combine. Pour back through a fine-mesh strainer into the saucepan. Throw away the remaining bits from the strainer.
- Return the pan to medium heat, whisking constantly. When the mixture becomes too thick, switch to a spoon, stirring constantly. Scrape down the sides of the saucepan as needed, 4-6 minutes total.
- Take the pan off the heat. Add butter and stir until melted and combined. Add vanilla and salt. Stir to combine.
- Transfer to a medium-size bowl. Tear off a piece of plastic wrap, and press onto the custard. Let cool for 10 minutes at room temperature, then refrigerate until completely chilled, at least 2 hours. Then it’s time to make the cake!
Ricotta Sponge Cake
- Ensure your rack is in the middle of the oven and heat to 350º F. Line 3, 9-in round cake pans with parchment paper, then coat with cooking spray.
- In the bowl of a stand mixer, add egg whites.
- For dry ingredients, add cake flour, baking powder, salt, and baking soda in another bowl. Whisk to combine.
- Add 1/4 c of the sugar to the egg whites and beat with the whisk attachment on medium speed until stiff peaks form, about 2 minutes. Transfer the beaten egg whites to a medium bowl.
- Add the butter and remaining sugar to the stand mixer. Beat on medium-high speed until light and airy, stopping and scraping down the sides of the bowl as needed, 3 to 5 minutes. Beat in the eggs one at a time, waiting until each is incorporated before adding the next.
- Add vanilla and lemon zest and beat until just combined. Slowly bring in the flour mixture and beat at low speed until it is just barely combined. With the mixer still on low speed, pour in the buttermilk and mix until just combined, about 15 seconds.
- This is by far our favorite part. Fold in the beaten egg whites by hand with a rubber spatula in four additions. What do you mean by that? Just fold it in, David!
- Divide the batter into the cake pans. Bake until a toothpick poked in the center comes out clean, 23 minutes.
- Let cool for at least 30 minutes.
Strawberry Filling
- Rinse strawberries and remove leaves. Quarter and place into a bowl. Pick the leaves from the sprigs of herbs and finely chop. Add to the bowl.
- Stir in lemon juice, gin, and cardamom.
- Let sit at least 2 minutes at room temperature.
All together now
- Remove the cakes from the pans and discard the parchment. Turn upside down on cooling rack.
- Place custard, remaining half-and-half and ricotta cheese in a large bowl. Beat with a whisk until combined.
- On a serving platter, place the first cake. Spread custard cream onto the cake. Cover with strawberries in an even layer. Stack the second cake on the strawberries, then repeat spreading custard cream and adding the remaining strawberries. Top with the third cake.
- Pour custard cream on top, allowing it to flow over the sides of the cake for a rustic look. Finish with a ring of strawberries.
- Serve and enjoy!
About Midwest Husbands
We are an interracial, same-sex married couple, on our journey of building a family, turning our house into a home and capturing our daily adventures.
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2 Responses
Totally making this for Valentine’s Day! Ricotta cake is our new dessert staple 🙂
Awesome! You’ll have to let us know what you think!