This cake combines Ricotta and buttermilk which are giving it a really velvet consistence. The Sourness of the lemons fits well to the sweetness of the cover of white chocolate and this cake is a good birthday cake as well!
Ingredients: (for a 22 cm pan)
- 250 g ricotta
- juice and peel of 1.5 organic lemons
- 120 ml buttermilk
- 100 g butter
- 190 g sugar
- 3 eggs
- 260 g flour
- 3 teaspoons baking powder
- 1 package of white couverture chocolate
- coloured rice pops for decoration
Beat together butter and sugar and mix in ricotta and lemon peel. Add the eggs piece by piece and the lemon juice. Mix together flour and baking powder and add it alternating with the buttermilk to the ricotta mix. Butter the pan and fill in the cake. Bake for 45-50 minutes in 160 degrees (wrap the cake pan with a kitchen towel to make the cake come out evenly baked). Test with a skewer to check if the cake is ready.
When the cake is cooled down, prepare the chocolate coating. Chop the chocolate in small pieces. Fill a pot 3/4 with water and bring the water to boil. Take it from the stove and put a smaller (metal) pot inside of the water. Put 3/4 of the chocolate inside of the small pot (be careful no water comes in!) and stir until the chocolate is melting. Add the rest of the chopped chocolate until you have a creamy even mass of melted chocolate. Pour the chocolate on top of the cake and spread it evenly (you can use a flat knife if you don’t have another tool, it helps to cover the side of the cake). If you are making a birthday cake like I did, you can add coloured rice pops on top 🙂 Enjoy ♥