Pink cake with ricotta cream and cherries

And here is the usual appointment with King cake. This time the challenge was on the rose cake, or rather the White rose cake. A base a little’ particular, no eggs but with yogurt, a cream cheese inside, the aroma of rose water and many rose petals for decoration. Now, place that I didn't find edible roses and my petals are not edible (I hope you will be more lucky), We come to my edits (I only mention the most important) compared to the original: Meanwhile I halved the dose, obtaining so two single portions, a smaller and a larger, I overlaid. In the post though I consider that you to make one cake with a diameter of 18 cm approx. Then the stuffing: I replaced the Philadelphia with cottage cheese and I added sautéed cherries, Since we are in season and that I love them. Finally, Since family prefer moist cakes, I have prepared a maraschino liqueur to moisten the layers. In practice, I made a wedding cake for my brother, getting married on 12 July…

Ingredients for a cake in 3 layers of about 18 mm in diameter:
for the base
115 grams of flour 00
6 grams of baking powder
3 egg whites
a pinch of salt
120 grams soft butter
110 grams granulated sugar cash
40 grams of Greek yogurt
30 ml whole milk
1 tablespoon rose water
2 tablespoons of organic vanilla extract
for the filling
150 grams of cherries
2 tablespoons brown sugar
a few drops of lemon juice
300 grams of fresh ricotta
200 ml of cream to mount
150 grams of caster sugar cash
for the syrup
150 milliliters of water
40 grams of sugar
30 milliliters of maraschino
and still
many many many rose petals, better if edible, the color that you prefer

Preheat the oven to 180 degrees static.

For the base: put the dry ingredients in a bowl or sieved flour and yeast. In another bowl, beat with the mixer slightly egg whites with salt and vanilla: should not be stiff but slammed so that they form a lightweight foam. Working with the mixer the butter with sugar until it turns white and fluffy. Unite, always blending, the yogurt, milk and rose water, then add a little’ flour sifted with baking powder and a little’ egg whites beaten, alternating up to incorporate all of the mixture. You will get a very clear, scented.

Not to have to cut the base, I suggest you cook directly in single mould the size you need, or even spread it in tray to a height of 2 cm and then cut out some discs with the cookie cutters, as I did. If you roll out the base in this way 20-25 minutes of cooking will be sufficient. Once the base is cooked and golden brown, allow to cool on a wire rack and then cut into equal pieces of the size you need.

For the filling, Sift the ricotta twice, Then knead with the sugar and add the whipped cream to stiff peaks. Put the stuffing in the refrigerator until ready to fill the cake.

Stone the cherries and cook them in the pan for 5 minutes with the brown sugar and lemon: they just have to soften and slightly caramellizzarsi juice. Allow to cool completely.

For the syrup, put into a casserole sugar water, bring to a boil and reduce by a third. Then add the maraschino cherries and allow to cool.

To make the cake: Soak all layers with maraschino liqueur, then fill the first layer with the cream cheese (I used a piping bag) and sprinkle a little’ of cherries, cover with the second layer and proceed to fill and so on with the third. When finished, evenly cover the cake with the cream cheese with a spatula. If you want you can also decorate the cake using a piping bag. Put the cake in the refrigerator for at least an hour. Before serving, garnish the cake with rose petals