Classical ricota cake recipe: history, tips and secrets

Dear friends, welcome to this beautiful blog where we learn together recipes as beautiful as the one we are going to do today: Ricota cake. 

That wonder that can go well as dessert, for the afternoon coffee or even for breakfast, if they dare to start the day with a little sweetness.

Because yes, gentlemen and ladies, the Ricota cake does not discriminate schedules or palates. It is soft, creamy , a little acid, a little sweet, and above, easy to do. What else do they want? Let it come with coffee included is already very asking!

Here we bring you the recipe for the classic ricota cake. With a few ingredients and a couple of kitchen tips that are key, they can do it the same as the bakery in their neighborhood. We are also going to tell you some curiosities of this delight and to answer some usual doubts. Vamo!

About the Ricota cake 

In Argentina the Ricota cake is an undisputed classic. Now, although their fame is indisputable, few know that their roots sink into Italian cuisine . Of course, because ricota is the soul of this recipe , and if there is something that the Italians do well, apart from pasta and wine, it is precisely cheese .

But we do not deviate, because here the star is the Argentine ricota cake . This cake usually appears at the tables of the grandmothers, in the neighborhood bakeries and even in those afternoons of rain and craving. It has fair sweetness, moisture in the center, and a crispy base , for all that we love!

Now, if they wonder why it is so popular in Argentina, the answer is simple: because it is rich, surrender and even has a nostalgic touch .

Who does not remember having tried a sweet ricota cake on some birthday or family snack? In addition, we cannot deny that it is the perfect combination between sweet and acidic , with a texture that falls in love with any palate.

The origins of the Ricota cake

Although many believe that the classic ricota cake is 100% Argentina, the truth is that, as we mentioned before, it has Italian roots. In Italy, the "Crostata di Ricotta" is a classic dessert that has been enjoyed for centuries.

In Argentina, the Sweet Ricota cake became popular thanks to Italian immigrations of the twentieth century , and over time it became a classic of our homemade bakeries and kitchens.

But what is Ricota?

The ricota is that soft and creamy cheese that is obtained from the serum that remains after making cheeses such as the mozzarella. The serum is heated, it is allowed to coagulate, and what remains is that fresh and creamy cheese that we know and love.

His original name is Ricotta, which means "cooking again" and refers, precisely, to the way this cheese is achieved; From the drained serum of other cheeses.

The ricota is used in many recipes in addition to the Ricota cake, because thanks to its consistency it provides creaminess, and having a neutral flavor , it is going well in both salty and sweet options. We find it in pasta, such as the cannelloni , gnocchi and malfattis ; or in pastry, such as the Italian Sflogiala and the pears cake .

9 tips and secrets so that your ricota cake is perfect

1. Use fresh ricota: the quality of the ricota makes a difference. Find a good texture, neither very lumpy nor too liquid, for a perfect ricota cake.
2. Sormize flour : This step ensures a soft mass without rare reliefs.
3. Mass and filling zest : the lemon zest is optional, but it gives it an incredible citrus and fresh flavor to the ricota cake.
4. Do not knead the dough: once the ingredients joined, help with a spatula or cornet to move it, since the hands soften it too much.
5. Refrigerate the dough: it is key to cool the dough about 30 minutes before stretching it. This helps to make it easier to handle and look very crispy.
6. Do not go cooking: the Ricota cake is ready when the filling is firm but creamy. It has to be a wet ricota cake!
7. Cool before cutting: we know that it is difficult to resist temptation, but the Ricota cake needs at least two hours of cooling before cutting it, to be able to feel all its flavor and that the ricota is firm.
8. Decoration: The sprinkle of impalpable sugar above before serving is part of the identity of this ricota cake.
9. Keep refrigerated: having a dairy ingredient such as the ricota, it is important to save the ricota cake in a hermetic container and consume it in no more than 4 or 5 days.

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 Ricota cake recipe

Yields: 6/8 portions

Preparation time: 1 hour and 30 minutes (plus 2 hours of refrigerated)

Ingredients for classical ricota cake recipe

• 200 g of butter
• 150 g of sugar
• 1 pinch of salt
• 1 lemon zest
• 1 teaspoon vanilla essence
• 2 eggs
• 400 g of flour 0000
• 1 teaspoon baking powder
• Impalpable sugar, c/n (to decorate)

For filling

• 600 g of ricota
• 180 g of sugar
• 2 eggs
• 1 lemon zest
• 1 teaspoon vanilla essence

How to make ricota cake step by step

Prepare the dough

1. Place the butter and sugar in a large bowl along with a pinch of salt. Mix first with a spatula and then beat with an electric whistler until you get a creamy texture.
2. Add the 1 lemon zest and vanilla essence.
3. Add the eggs one by one, beating well after each addition until they are completely integrated.
4. On the table, place the flour with the baking powder and make a hole in the center. Pour the mixture of butter and sugar in the center. 
5. Integrate the ingredients with a spatula or cornet to form a homogeneous mass. Do not knead too much to prevent the dough from getting hot. Wrap in film and refrigerate 30 minutes.

Prepare the filling:

1. In another bowl, place the ricota, the sugar, the eggs, the vanilla extract and the zest of 1 lemon.
2. Mix well until there was a smooth cream and without lumps . Reserve.

Assemble the cake and cook

1. Let cool to room temperature and then refrigerate at least 2 hours before serving the ricota cake. Sprinkle with impalpable sugar before serving.
2. Preheat the oven to 180 ° C (moderate). 
3. Remove the mass from the refrigerator and divide it into 2/3 parts for the base and 1/3 part for the lid.
4. On a floured surface, stretch the dough with a kneading stick.
5. Fort a cake mold (24-26 cm) previously enmanteted and floured with ¾ parts of the dough. 
6. Pour the filling on the dough base and match a spatula.
7. Cover with the remaining dough, cut the leftover edges and bring the ricota cake in the oven. Cook for 35-40 minutes, or until the dough has a golden color.