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Ricotta - Raspberry Spiral Cake

A community recipe by

Not tested or verified by Nigella.com

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Introduction

This is a wonderful cake and much easier to make then it looks in the picture (MSN)

This is a wonderful cake and much easier to make then it looks in the picture (MSN)

Ingredients

Serves: 4-6

Metric Cups

For the Cake

  • 4 eggs
  • 1 pinch of salt
  • 4 tablespoons water (cold)
  • 200 grams sugar (plus one tablespoon extra)
  • 10 grams vanilla sugar
  • 100 grams flour
  • 2 teaspoons baking powder
  • 80 grams starch

For the Filling

  • 300 grams raspberry jam
  • 18 grams clear gelatine (powder)
  • 800 grams ricotta cheese
  • 1 lemon (zest of)
  • 2 tablespoons lemon juice
  • 300 millilitres double cream
  • 400 grams raspberries

For the Cake

  • 4 eggs
  • 1 pinch of salt
  • 4 tablespoons water (cold)
  • 7 ounces sugar (plus one tablespoon extra)
  • ounce vanilla sugar
  • 4 ounces flour
  • 2 teaspoons baking powder
  • 3 ounces starch

For the Filling

  • 11 ounces raspberry jam
  • 1 ounce clear gelatine (powder)
  • 28 ounces ricotta cheese
  • 1 lemon (zest of)
  • 2 tablespoons lemon juice
  • 10½ fluid ounce heavy cream
  • 14 ounces raspberries

Method

Ricotta - Raspberry Spiral 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.

  • Whisk the four egg whites with a pinch of salt and four tbsp cold water until hard.
  • In the meantime add 100 g sugar and the vanilla sugar. Add the egg yolks one by one (use a wooden spoon only), then sift in the flour-baking powder-starch mixture.
  • Line a 35x40 baking tray with baking parchment, divide the batter equally and bake in preheated oven at 200C for 10 minutes.
  • Turn out on a damp cloth and spread the jam over immediately. Leave to cool completely.
  • Add the gelatine to cold water and leave to rest. Mix 600 g ricotta with the zest and juice of the lemon and 100 g sugar (or more, to taste). Melt the gelatine, leave it to cool a bit, then add 3 tbsp of ricotta mixture, then add it to the rest of the mixture.
  • Beat 200 ml cream and add. Spread this mixture on the jam and put it in the fridge for an hour or so until it becomes harder.
  • Divide the sponge in six identical stripes, wind up one stripe and put on a tray. Wind the rest of the stripes around, put a cake rim around, and put it in the fridge for at least 7 hours (or overnight).
  • Beat the rest of the cream, add the rest of the ricotta and a tbsp of sugar and spread it on the cake. Decorate with raspberry.
  • Notes: The recipe was for strawberries and strawberry jam but I could only buy raspberries. I found the amount of ricotta too much, it made the cake a little heavy. Next time I’d cut the amount to 400 g and add more cream. Also, I used more cream. I used 150 ml for the rest of the ricotta, spread it on top of the cake, and beat another 150 ml for the side of the cake (being economic and using the 500ml cream :) I only had a 35x35 cm baking tray, so only made 5 stripes. It made a 22 cm cake.

  • Whisk the four egg whites with a pinch of salt and four tbsp cold water until hard.
  • In the meantime add 100 g sugar and the vanilla sugar. Add the egg yolks one by one (use a wooden spoon only), then sift in the flour-baking powder-starch mixture.
  • Line a 35x40 baking tray with baking parchment, divide the batter equally and bake in preheated oven at 200C for 10 minutes.
  • Turn out on a damp cloth and spread the jam over immediately. Leave to cool completely.
  • Add the gelatine to cold water and leave to rest. Mix 600 g ricotta with the zest and juice of the lemon and 100 g sugar (or more, to taste). Melt the gelatine, leave it to cool a bit, then add 3 tbsp of ricotta mixture, then add it to the rest of the mixture.
  • Beat 200 ml cream and add. Spread this mixture on the jam and put it in the fridge for an hour or so until it becomes harder.
  • Divide the sponge in six identical stripes, wind up one stripe and put on a tray. Wind the rest of the stripes around, put a cake rim around, and put it in the fridge for at least 7 hours (or overnight).
  • Beat the rest of the cream, add the rest of the ricotta and a tbsp of sugar and spread it on the cake. Decorate with raspberry.
  • Notes: The recipe was for strawberries and strawberry jam but I could only buy raspberries. I found the amount of ricotta too much, it made the cake a little heavy. Next time I’d cut the amount to 400 g and add more cream. Also, I used more cream. I used 150 ml for the rest of the ricotta, spread it on top of the cake, and beat another 150 ml for the side of the cake (being economic and using the 500ml cream :) I only had a 35x35 cm baking tray, so only made 5 stripes. It made a 22 cm cake.

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