Easy Ricotta Vanilla Cake

🧂 Ingredients

• 6 eggs
• 2 cups powdered sugar
• ¼ cup butter
• 1 tablespoon Vanilla Sugar
• 2 pinches baking powder
• 1 ¼ cups cake flour
• 5 tablespoon chocolate flakes
• 1 ½ cups ricotta cheese
• 1 ¼ cups powdered sugar
• 1 teaspoon vanilla extract
• 1 cup low-fat curd cheese
• ¾ cup whipped cream
• White and dark chocolate pearls
• sugar unicorns and rainbows

  icing decoration

Instructions

• 1 Preheat the oven to 160 °C //320 °F, circulating air.   
• 2 Separate 6 eggs.
• 3 Sieve 2 cups powdered sugar through a close-meshed sieve into a mixing bowl, and
  add the yolks and ¼ cup butter. Stir everything together until fluffy.   
• 4 Add t1 tablespoon Vanilla Sugar, 2 pinches baking powder, 5 tablespoon chocolate
  flakes, and 1 ¼ cups cake flour and mix with the egg yolk mixture.   
• 5 Beat the egg whites in a separate mixing bowl, and then fold the beaten egg
  whites into the egg yolk mixture.  
• 6 Divide the dough evenly between two springform pans.
• 7 Now bake the dough on the second rack from the bottom at 160 °C // 320 °F
  circulating air for 25-30 minutes.
• 8 Allow the cake to cool on a cake rack, and cut it in half horizontally
  afterward.
• 9 In your kitchen machine's mixing bowl, add 1 ½ cups ricotta cheese, 1 ¼ cups
  powdered sugar (sifted), and 1 teaspoon vanilla extract, and mix them well.
• 10 Then add the 1 cup low-fat curd cheese by the spoonful.
• 11 Whip ¾ cup whipped cream until stiff into a separate bowl and then fold it into
  the ricotta mixture.
• 12 Set aside six tablespoons of the ricotta vanilla ream and save it for later.
• 13 Now spread the cake layers with the delicious vanilla cream, layer by layer.
• 14 Finally, spread the cake all around with the ricotta vanilla cream you set aside
  before.
• 15 Place the cake either in the freezer for 60 minutes or in the fridge overnight.
• 16 Decorate with White and dark chocolate pearls and sugar unicorns and rainbows
  before serving.

Nutrition Info