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  1. Back to homepage
  2. Recipes
  3. Baked ricotta cake with red fruit purée

Baked ricotta cake with red fruit purée

Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
Marc Fosh
lorem ipsum

Ingredients

Servings: 6
Makes:

700 grams ricotta
130 grams sugar
4  eggs
1 tsp. corn flour
1 tsp. vanilla extract
150 ml sour cream
210 grams digestive biscuits
80 grams butter, melted
300 grams strawberries, fresh
150 grams raspberries, fresh
2 tbsp. icing sugar
0.5 juice of lemon
  raspberries, fresh, to garnish

Instructions

STEP 1/6

Preheat the oven to 160°C.

STEP 2/6

Cake base: place the biscuits in the 500 ml chopper accessory from Braun’s MultiMix 3 Hand mixer HM 3135 and attach to the hand mixer. Start slow, mix gradually up to full speed to create a fine crumbly texture. Add the melted butter at medium speed to create a thicker texture.

STEP 3/6

Press the crumbly mixture into the base of a 20 cm round tart mould.

STEP 4/6

Place the filling ingredients except the egg whites into a large bowl and whisk using the whisk accessory. Start whisking at medium speed, gradually accelerating until the mixture is thick and smooth.

STEP 5/6

Release the whisk accessory to rinse, re-attach and beat the egg whites in another bowl. Then fold into the filling mixture using a wooden spoon. Pour the mixture over the base and bake in the pre-heated oven for 50 - 60 minutes until golden.

STEP 6/6

For the fruit purée, put the strawberries, raspberries, sugar and lemon juice into the chopper accessory, re-attach the hand mixer and mix. Pass the purée through a sieve and chill for 3 hours until ready to serve.


This recipe was prepared using Braun’s MultiMix 3 Hand mixer HM 3135 with its 500 ml chopper accessory and its whisk accessory.
This recipe can also be prepared using Braun’s TributeCollection Kitchen machine 3050 dough bowl with its mixing whisks and blender bowl with its chopping blades.

  1. Back to homepage
  2. Recipes
  3. Baked ricotta cake with red fruit purée

Baked ricotta cake with red fruit purée

Show me the recipe
Ȑ
Difficulty
Low
ȑ
Time
0 min
&
Author
Marc Fosh
Show me the recipe
lorem ipsum
Servings:6
Makes:

Ingredients


700 grams ricotta
130 grams sugar
4  eggs
1 tsp. corn flour
1 tsp. vanilla extract
150 ml sour cream
210 grams digestive biscuits
80 grams butter, melted
300 grams strawberries, fresh
150 grams raspberries, fresh
2 tbsp. icing sugar
0.5 juice of lemon
  raspberries, fresh, to garnish

Instructions

STEP 1/6

Preheat the oven to 160°C.

STEP 2/6

Cake base: place the biscuits in the 500 ml chopper accessory from Braun’s MultiMix 3 Hand mixer HM 3135 and attach to the hand mixer. Start slow, mix gradually up to full speed to create a fine crumbly texture. Add the melted butter at medium speed to create a thicker texture.

STEP 3/6

Press the crumbly mixture into the base of a 20 cm round tart mould.

STEP 4/6

Place the filling ingredients except the egg whites into a large bowl and whisk using the whisk accessory. Start whisking at medium speed, gradually accelerating until the mixture is thick and smooth.

STEP 5/6

Release the whisk accessory to rinse, re-attach and beat the egg whites in another bowl. Then fold into the filling mixture using a wooden spoon. Pour the mixture over the base and bake in the pre-heated oven for 50 - 60 minutes until golden.

STEP 6/6

For the fruit purée, put the strawberries, raspberries, sugar and lemon juice into the chopper accessory, re-attach the hand mixer and mix. Pass the purée through a sieve and chill for 3 hours until ready to serve.

Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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