CAPRESE CAKE WITH WHIPPED RICOTTA AND CHOCOLATE HEARTS
The delight of the typical italian Caprese cake, made even more special and romantic by the frosting: whipped ricotta and many chocolate hearts. Perfect for Valentine's Day!
Attrezzature
- electric whips
- 22 cm tart mold
- spatula
- saucepan
- immersion blender
Ingredients
For whipped ricotta
- 250 gr fresh ricotta cheese
- 2 tablespoons of flower honey
For the caprese cake
- 125 gr dark chocolate of excellent quality
- 125 gr butter at room temperature
- 4 medium eggs at room temperature
- 65 gr caster sugar
- 185 gr finely chopped peeled almonds
- icing sugar
To complete
- heart-shaped chocolates
Instructions
Start preparing whipped ricotta.
- Follow the instructions you find in the article "Whipped ricotta: the light alternative to whipped cream" sweetening your ricotta with honey just before whipping it with the immersion blender.
Put the ricotta in the refrigerator to cool and, in the meantime, prepare the caprese cake.
- Carefully follow the instructions you find in the article "caprese cake".
Now it's decoration's time!
- Generously sprinkle the surface of the cake with icing sugar.
- Put the whipped ricotta in a sac a poche with a star nozzle and decorate the surface of your caprese cake with lots of ricotta tufts, covering it completely.
- Complete the decoration with heart-shaped chocolates.
- Keep the cake in the refrigerator for up to 1 hour before serving.
Notes
- Caprese cake with whipped ricotta can be kept in the refrigerator, sealed with film or aluminium for 5 days.
- You can prepare the whipped ricotta one day in advance and store it in the refrigerator.