Zurück zur Startseite
Rezepte
Baked ricotta cake with red fruit purée

Baked ricotta cake with red fruit purée

Schwierigkeitsgrad

Low

Zeit

0 Minuten

Verfasser

Marc Fosh

Zutaten

Portionen: 6

Ergibt:

700 grams ricotta
130 grams sugar
4 eggs
1 tsp. corn flour
1 tsp. vanilla extract
150 ml sour cream
210 grams digestive biscuits
80 grams butter, melted
300 grams strawberries, fresh
150 grams raspberries, fresh
2 tbsp. icing sugar
0.5 juice of lemon
raspberries, fresh, to garnish

Anweisungen

SCHRITT 1/6

Preheat the oven to 160°C.

SCHRITT 2/6

Cake base: place the biscuits in the 500 ml chopper accessory from Braun’s MultiMix 3 Hand mixer HM 3135 and attach to the hand mixer. Start slow, mix gradually up to full speed to create a fine crumbly texture. Add the melted butter at medium speed to create a thicker texture.

SCHRITT 3/6

Press the crumbly mixture into the base of a 20 cm round tart mould.

SCHRITT 4/6

Place the filling ingredients except the egg whites into a large bowl and whisk using the whisk accessory. Start whisking at medium speed, gradually accelerating until the mixture is thick and smooth.

SCHRITT 5/6

Release the whisk accessory to rinse, re-attach and beat the egg whites in another bowl. 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.

SCHRITT 6/6

For the fruit purée, put the strawberries, raspberries, sugar and lemon juice into the chopper accessory, re-attach the hand mixer and mix. Pass the purée through a sieve and chill for 3 hours until ready to serve.

This recipe was prepared using Braun’s MultiMix 3 Hand mixer HM 3135 with its 500 ml chopper accessory and its whisk accessory.
This recipe can also be prepared using Braun’s TributeCollection Kitchen machine 3050 dough bowl with its mixing whisks and blender bowl with its chopping blades.

Zurück zur Startseite
Rezepte
Baked ricotta cake with red fruit purée

Baked ricotta cake with red fruit purée

Das Rezept anzeigen

Schwierigkeitsgrad

Low

Zeit

0 Minuten

Verfasser

Marc Fosh

Das Rezept anzeigen

Speisenzubereitung

Kochen

Frühstück

Bügeln

Angebote

Inspiration

Service

Speisenzubereitung

Kochen

Frühstück

Bügeln

Angebote

Inspiration

Service

Baked ricotta cake with red fruit purée

Zutaten

Anweisungen

SCHRITT 1/6

SCHRITT 2/6

SCHRITT 3/6

SCHRITT 4/6

SCHRITT 5/6

SCHRITT 6/6

Baked ricotta cake with red fruit purée

Zutaten

Anweisungen

SCHRITT 1/6

SCHRITT 2/6

SCHRITT 3/6

SCHRITT 4/6

SCHRITT 5/6

SCHRITT 6/6

Anmerkungen

Weitere Rezepte finden Sie auf www.braunhousehold.com/de-de/rezepte

Küche

Kochen

Bügeln

Kollektionen

Service

Quick-Links suchen

Speisenzubereitung

Kochen

Frühstück

Bügeln

Angebote

Inspiration

Service

Speisenzubereitung

Kochen

Frühstück

Bügeln

Angebote

Inspiration

Service

Baked ricotta cake with red fruit purée

Zutaten

Anweisungen

SCHRITT 1/6

SCHRITT 2/6

SCHRITT 3/6

SCHRITT 4/6

SCHRITT 5/6

SCHRITT 6/6

Baked ricotta cake with red fruit purée

Zutaten

Anweisungen

SCHRITT 1/6

SCHRITT 2/6

SCHRITT 3/6

SCHRITT 4/6

SCHRITT 5/6

SCHRITT 6/6

Anmerkungen

Weitere Rezepte finden Sie auf www.braunhousehold.com/de-de/rezepte

Küche

Kochen

Bügeln

Kollektionen

Service

Europe

Africa & Middle East

Americas

Asia - Pacific

International