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)


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


Fold the hot water into the egg yolks

Add the flour and baking powder

Lightly whisk the egg whites, then fold into egg yolks


Divide the mixture evenly into the two tins


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

Turn out and cool on wire racks


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


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


Cut into 16 squares & serve!

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About Charlotte J

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