Easter Cake with Ricotta and Mascarpone with Almonds
Baking and Desserts | Russian cuisine
⏳ Time
20 minutes
🥕 Ingredients
8
🍽️ Servings
10
Description
Easter cake made with ricotta and mascarpone, topped with almonds.
Ingredients
- Ricotta cheese - 10.6 oz
- Mascarpone Cheese Unagrande - 8.8 oz
- Raw cane sugar - 3.5 oz
- Vanilla extract - 1 tablespoon
- Chopped almonds - 1.8 oz
- Cream - 2 fl oz
- Liquid dark chocolate - 1.8 oz
- Candied fruits - 4.4 oz
Step by Step guide
Step 1
Line the Easter mold with several layers of cheesecloth, leaving some hanging over the edges.
Step 2
In a food processor, mix the mascarpone, ricotta, sugar, and vanilla until smooth. Transfer to a bowl.
Step 3
Gently whip the cream and add it to the cheese mixture along with the coarsely chopped almonds, candied fruits, and chopped chocolate.
Step 4
Transfer the mixture to the prepared mold, cover with the edges of the cheesecloth, place a weight on top, and refrigerate overnight.
Step 5
Transfer the Easter cake to a serving plate, removing the cheesecloth.
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