Hello dear friends, in this post, I will share a very tasty cake recipe with ricotta cheese.
I made these Easter cakes several times during the Easter season and decided to take some photos of the recipe. However, I didn't get the chance to share it at that time. I wanted to share it now so you can try and bake it next time. I also dyed the eggs in an original way and I want to tell you how I did it.
I add sugar, salt, vanilla sugar and lemon zest to room-temperature butter. At first, I mix it, then whisk with a hand mixer or blender. You can also use a stand mixer, beating for about 5 minutes.
Next, I add the eggs one by one and mix them in. I add ricotta cheese, which I previously strained to remove lumps. In the final step, I add lemon juice and mix everything together. I add sprinkles and raisins to the dough, soaking and drying the raisins beforehand. I mix everything and add the flour gradually. About 300 g of flour is needed, but I add 250-270 g to avoid a dense batter. I mix everything and this is how the dough is made.
Then, I place the dough in molds, filling them a bit over halfway and level the tops. I bake the Easter cakes in a preheated oven at 170 degrees Celsius, with a baking time of 1 hour and 10 minutes for me. It's essential to check if they're ready with a toothpick.
Now, I want to explain how to make Swiss meringue to decorate the Easter cakes. This meringue is easy to prepare, dries quickly, doesn't stick, doesn't fall apart and is very tasty. I add sugar, salt and vanilla to the egg whites and mix them in a double boiler until the sugar dissolves. No need to whisk here, just stir because the egg whites shouldn't cook at high heat. After the sugar dissolves, I remove it from the double boiler and start whisking at a low speed, gradually increasing the speed. You can whisk to stiff peaks, but I leave it slightly runny for nice drips on the Easter cakes. Finally, I add powdered sugar and mix it and it's ready.
Now it's time to decorate the Easter cakes. I spread meringue on top and decorate with sprinkles. It's essential to add the sprinkles while the meringue is still wet, as it dries quickly and the sprinkles won't stick later.
I also dyed the eggs with a different method. This method is quite popular and many people know it, but I wanted to try it and show you. I poured red wine into a pot and placed the eggs in it, cooking for 10 minutes once it started boiling. Then, I leave them for at least 8 hours. I take the eggs out to a napkin and let them dry.
The result is these shimmering, space-themed eggs. They really shine brightly, as if covered with crystals. It's a practical and useful method. If you don't know this type of dyeing method, keep it in mind. Now it's time to say goodbye. I hope you found this useful and liked my post. I'm looking forward to your comments. Take care and see you soon.