Today I wanted to share with you a refreshing and very light dessert.Perfect for anytime of the year but probably best when fruit is at its ripest, in Summer this is one delicious treat and it is almost guilt free.I use fat free yogurt and fat free ricotta cheese to make the filling, you can sweeten it to your taste, I usually use wild honey or some sugar if you prefer it.
Also I like to add some lemon juice and lemon zest from some tartness.
You can use any fruit you like but I’d recommend using berries that are in season or combination.
Yogurt Ricotta Raspberry Cake
Sponge Cake
5 eggs
125grams powdered sugar
5tbs hot water
1tbs oil
200grams flour
3/4tsp baking powder
Filling:
Fat free yogurt 907g /one large container, I used a non greek yogurt but if you can use greek yogurt/,
fat free ricotta cheese 426g/one medium container/.
1 packages of gelatin /1tbl/
4tbl cold water
lemon zest and lemon juice of one lemon
sweeten with sugar or honey as desired
Yogurt-let drain overnight.
Sponge Cake
-butter and line a 9 inch springform pan with parchment paper
-Separate egg yolks from egg whites
-Egg yolks mix with sugar till pale, and doubled in volume add hot water and oil.
-In separate bowl mix flour and baking powder
– Whip egg whites with a pinch of salt till medium stiff peaks form.
– Into the egg mixture fold in flour…meringue..flour..meringue..until nicely uniformed. Don’t over mix it.
-Bake 445 F, until toothpick comes out clean, 25 minutes or so, time may vary as every oven acts differently.
-Once baked let cool-cool the cake in the pan
Prepare Cake before putting the filling in
– Leave the cake in the spring pan but make sure you can lift it out without problems.Run a knife around the cake, make sure it is easy to get out before spreading the filling on the top
-Use parchment paper around inner perimeter of your cake pan to make sure you get a nice round shape once the filling mix hardens.
Something like this, but use a springfrom so you can remove the finished cake from the pan easily
Once you have the filling ready(recipe follows) spread it on the top of the cooled sponge cake
Filling
Combine drained yogurt and ricotta cheese. Add lemon zest and juice of one lemon to the mix, add some honey to taste or sugar if you desire.
Prepare gelatin:
add 4tbl of cold water in the bowl..add 1 package of gelatin.
Let it sit for about 5 minutes and then
dissolve gelatin using double boiler, this only takes a few minutes, be careful not to overheat gelatin.Once completely dissolved, add gelatin mix to the yogurt + ricotta mixture. Combine, add honey or sugar to taste if needed.
If yogurt mixture appears too watery wait till it gets more thick, stirring occasionally.
Spread the yogurt mix on the sponge cake base. Decorate with fruit, raspberries, strawberries, blueberries..etc.
Cover with a large plate or aluminum foil, care not to touch the filling, and into the fridge.. Overnight.
Run the knife around the inner side of your cake pan,open the form, peel the parchment paper and decorate with fresh fruit. You can gently press shaved chocolate to the sides of the cake, or use a combination of oats and chocolate if you’d like.
