Grated Ricotta Cake

A community recipe by mara2

Not tested or verified by Nigella.com

Introduction

This is a huge favourite of mine. You can use either ricotta or cottage cheese or the like, whatever you feel confident for making this cake.

Ingredients

Serves: 6

Metric Cups

For the Pastry

400 grams flour
150 grams caster sugar
1 medium egg yolk
250 grams butter (or margarine)
30 grams unsweetened cocoa powder
10 grams vanilla sugar
6 grams baking powder
1 sprinkling of semolina (for sprinkling)

For the Filling

750 grams ricotta cheese
3 medium egg yolks
250 grams icing sugar
4 medium egg whites (whisked)

For the Pastry

14 ounces flour
5 ounces superfine sugar
1 medium egg yolk
9 ounces butter (or margarine)
1 ounce unsweetened cocoa powder
ounce vanilla sugar
ounce baking powder
1 sprinkling of semolina (for sprinkling)

For the Filling

26 ounces ricotta cheese
3 medium egg yolks
9 ounces confectioners' sugar
4 medium egg whites (whisked)

Method

Grated Ricotta Cake is a community recipe submitted by mara2 and has not been tested by Nigella.com so we are not able to answer questions regarding this recipe.

Mix the ingredients for the pastry like when you are making short bread. Put in the fridge for an hour.

Stir well the ricotta with the yolks and sugar, and then add the whisked egg whites carefully.

Half the pastry and grate one half (use the bigger cheese grater) in a baking pan. (If you want to save time, you can just roll it out to fit in a 35x25 cm pan).

Sprinkle semolina on top, so that the filling wouldn't wet the pastry.