Baked ricotta cake with red fruit coulis

Baked ricotta cake with red fruit coulis

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  • Serves: Up to 6 people

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Baked ricotta cake with red fruit coulisBaked ricotta cake with red fruit coulis

Serves: 6
Preparation time: 40 mins
Cooking time: 50 mins

 


Method



1. Preheat the oven to 160°C. For the base, place the digestive biscuits in the Braun Multiquick 5’s hand blender compact kitchen machine with melted butter and pulse on a medium setting to combine. Press the mixture into the base of a 20cm round tart mould. Chill in the refrigerator for one hour to firm up. Rinse the appliance.

2. Place the filling ingredients except the egg whites in the Braun Multiquick 5’s hand blender compact kitchen machine and mix on a medium speed until smooth.

3. Beat the egg whites in the beaker using the Braun Multiquick 5’s hand blender whisk accessory, until stiff peaks form, then fold into the filling mixture using a wooden spoon. Pour the mixture over the base and bake in the pre-heated oven for 50-60 minutes until golden. Leave to rest for at least 30 minutes before slicing.

4. Clean the Braun Multiquick 5’s hand blender compact kitchen machine. For the coulis, put the strawberries, raspberries, sugar and lemon juice in the accessory and mix to form a purée. Pass the purée through a sieve and chill for 3 hours until ready to serve.

Tip

For a variation to the fruit coulis, use 100g each of raspberries, strawberries, blueberries and blackberries.

This recipe was prepared using the Braun Multiquick 5’s hand blender compact kitchen machine with whisk and beaker accessories.

Ingredients

• 700g ricotta
• 130g sugar
• 4 egg yolks
• 1 tsp corn flour
• 1 tsp vanilla essence
• 150ml sour cream

Ingredients for base
• 210g digestive biscuits
• 80g butter, melted

Ingredients for red fruit coulis
• 300g fresh strawberries
• 150g fresh raspberries
• 2 tbsp icing sugar
• Juice of ½ lemon
• Fresh raspberries to garnish

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