Ricotta Cake

At Producers we make a lot of fresh ricotta with our surplus milk.  We enjoy it fresh, baked and naturally we have developed lots of recipes for ricotta. Here is our favourite Ricotta Cake.

Ricotta Cream Cake

1 cup fresh made Ricotta

2 egg yolks - free range with bright orange yolks make a delicious difference

60g Castor Sugar *stored with a vanilla bean

2 Egg Whites (Whipped to Firm)

250g Cream (whip to thick) Fleurieu Milk have a lovely pouring cream that works well and when we use Alexandrina Jersey Cream there is no need to whip as it is superb and naturally thick

10 grams Gelatine granules, or leaves, dissolved in 6 tablespoons of hot water

Pound the ricotta in a pestle until it is smooth and mix with the egg yolks and castor sugar.

When the gelatine mixture is almonst cool add the cream and whip until stiff.  Fold in the ricotta gently, keeping it light.  Fold in the stiff egg whites.

Pour into a mould, let the ricotta cake set (you can do this in the fridge for a few hours), return to room temperature then turn out onto a plate.

Options for the final flourish are a sprinkling of cinnamon sugar and summer fruits such as slightly poached figs, fresh strawberries, blueberries, fresh or macerated cherries.