Croatian Citrus Ricotta Squares

This super light cheese cake has a sponge base and top and has a creamy filling with just a hint of ricotta.  It makes a great little dessert after a heavy meal and goes well served with a few seasonal berries such as blackberries, cherries or strawberries, soaked in a little cherry brandy (marsaka).

Croatian Ricotta Citrus Cake

Croatian Citrus Ricotta Cake

Ingredients (Makes 16 squares)

3 large eggs, separated

175g / 6oz  plain flour, sifted

1/2 tsp baking powder

Icing sugar, sifted, for dredging

Lemon rind to decorate

For the filling

500g ricotta cheese

100 ml double cream lightly whipped

25g / 2 tbsp caster sugar

2 tsp lemon juice (or to taste)

Instructions

Preheat the oven to 190 degrees Celsius / Gas Mark 5

Grease two tins 30 x 20 cm

Whisk together the egg yolks and caster sugar in a large bowl until the mixture is pale and the whisk leaves a trail when lifted

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Fold the hot water into the egg yolks

Add the flour and baking powder

Lightly whisk the egg whites, then fold into egg yolks

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Divide the mixture evenly into the two tins

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Bake for 15 to 20 minutes or until golden brown and firm to touch

Turn out and cool on wire racks

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Make the filling by beating the ricotta cheese in a bowl

Stir in the cream, caster sugar and lemon juice

Spread the filling on top of the base sponge

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Top with the remaining spong half

Press down lightly on the top layer

Chill the cake for 3 to 4 hours

Just before serving dredge with a little icing sugar

Decorate with lemon rind

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Cut into 16 squares & serve!


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About Charlotte J

Graduate, journalist, blogger and follower of all things media.