Madeleine cake with ricotta and strawberries. This is the sweet that I prepare for my mum if she were with me to Rome the day of mother's day. I can't do it, because she's in Messina, but I do it when my parents are coming to visit me in June. So, I hope it will help some of you to celebrate your mom, but for a special occasion with friends, relatives, or just with your loved one. I put the heart, you a little’ of time in the kitchen: It seems a fair exchange.
The madeleine cake with ricotta and strawberries, beyond the presentation, is very easy to do: soft base with all the taste of the madeleine (I'm going crazy), a Compote of fresh strawberries, a soft cream cheese, some meringue for the crisp note (I always do when I move the egg whites, so I always have a stash at home, but you can buy them or replace them with some almonds), fresh strawberries and Mint. Is’ a sweet Gourmand but elegant, fresh and soft, like most of my beloved CAKES WITH CHEESE.
The base madeleine is so soft that it doesn't need to get wet, Strawberry Compote is sufficient to keep it moist. The cream has a full and round taste and strawberries lend a nice acidity. Do not panic: you just have to prepare (eye before you bake it must sit for three hours) and then enjoy a pastry Pocket. I hope some of you backed me and try to do it. Is, if you love strawberries, do not miss the special RECIPES WITH STRAWBERRIES. Have a good day!
DOSES FOR PIE OF 20 CENTIMETERS
BASE FOR MADELEINE:
125 grams of flour 00
5 grams of baking powder
25 milliliters of whole milk
2 whole eggs
a pinch of salt
100 grams caster sugar
65 grams butter
grated rind of half a lemon, organic
FOR CREAM CHEESE:
350 grams of ricotta cheese
140 ml of cream
8 grams of gelatin (or two grams agar agar)
100 grams caster sugar
a vanilla Bourbon
FOR MADE OF STRAWBERRIES:
300 grams of fresh strawberries
the juice of half a lemon
70 grams of caster sugar
fresh strawberries, to taste
meringues, to taste
fresh mint leaves, to taste
For the base of the madeleine cake: put in a large bowl the eggs and sugar, then mix with a hand whisk, without mounting the mixture. Add the grated lemon rind, flour and baking powder sifted together. Add milk and stir until mix to mixture. Melt the butter, Let it cool a few minutes and add to the cream mixed with a spatula. Cover with plastic wrap and leave the mixture at room temperature for three hours. Preheat the oven to 170 degrees, grease and flour the cake of your choice and pour in the mixture for the base madeleine. Bake for 20 minutes or until the cake won't be bloated and the edges will be stained. Unmold and let cool completely on a wire rack. Before using the base madeleine, you have to cut the upper cover so you have a flat surface to be decorated.
For the cream cheese: put the gelatine in cold water for 15 minutes. Pour into a large bowl the ricotta (well drained), the cream, sugar and vanilla. Place the bowl inside a pot with water, so that the water does not touch the base of the bowl, and cook in a double boiler, stirring with a whisk, until the mixture is liquid. Add the isinglass well squeezed and blend with a mixer until the mixture is completely smooth. Pour the cream into a bowl and allow to cool. When the cream cheese begins to thicken, put the mixture into a pastry bag and do rest in refrigerator for at least 6 hours. You can use it when will be very firm.
For the Strawberry Compote: wash strawberries, remove the stem and cut into pieces. Put them in a saucepan with the sugar and lemon juice and cook over low heat for 15 minutes or until you have obtained a syrupy liquid with pieces of fruit. Allow to cool completely.
Wash strawberries you'll use for decoration and cut them in half or into wedges, as Favorites.
Composition of the madeleine cake with ricotta cheese and fresh strawberries: coat evenly the base madeleine with Strawberry Compote. Put the base in the fridge for 15 minutes. Using a pastry, cover the cake with the cream cheese. Have on the gentle some meringue (or pistachios or toasted almonds, just to give a crunchy element to the whole) and fresh strawberries, trying to give the composition a vertical. Garnish with mint leaves. Refrigerate until ready to serve. If you were to prepare this cake madeleine with cream cheese and strawberries with one day in advance, i suggest you put meringues on the cake at the last minute, because they fear moisture and, store in refrigerator for several hours, tend to melt. Bon appétit!