Spongy and creamy, Today I leave you the perfect cake for summer breakfasts: soft cake with cream cheese and cherries. The fruit cake is a dessert typical of Italian breakfasts: soft, perfumed with lemon, This cake inside a layer of cream cheese and lots of fresh cherries. Is’ easy to do, beginner to test, and you can also customize it using other fruits, provided fully ripe and luscious: apricots, peaches, strawberries, Plums. If you are concerned about rattling off so many cherries, have a look at this VIDEO TUTORIAL to find out how to remove the pit cherries in a moment.
That being said, it is true that the soft cake with cream cheese and cherries is perfect for summer breakfasts, but it is also a gentle suitable to conclude a lunch or dinner if accompanied by a creamy and delicate vanilla ice cream or cream, or simply whipped cream.
Obviously, since we are in the right period, have a look at all my RECIPES WITH CHERRIES, but also to RECIPES FROM BREAKFAST SWEETS if you fail, even in summer, to do without a soft and fluffy slice of cake to wake you in the morning. Have a good day!
250 grams of flour 00
120 grams of caster sugar
2 whole eggs
100 grams unsalted butter
a pinch of salt
the grated rind of a lemon
a sachet of baking powder
whole milk, to taste
FOR THE FILLING:
400 grams of ricotta cheese
100 grams of powdered sugar
grated lemon zest untreated
250 grams of fresh cherries
butter and breadcrumbs, enough to butter and sprinkle the cake Pan
Caster sugar, enough to sprinkle the cake
The soft cake with ricotta and cherries is very easy to prepare: you first need to preheat the oven at 180 degrees, butter a 24-26 cm opening zipper and sprinkle the baking tray with a little breadcrumbs.
Stone the cherries leaving them whole, as you see in THIS VIDEO, or by cutting them in half and eliminating the core. Melt the butter sweet fire, in a double boiler or in the microwave.
Mix the ricotta with the granulated sugar and knead with a spatula or with a hand whisk to obtain a smooth and velvety compound. Add the grated lemon rind.
For the dough of ricotta cake and cherries, put the eggs in a bowl, sugar and a pinch of salt and fitted with an electric mixer until the mixture is very swollen compound, White and fluffy. It will take at least 10 minutes. Add the lemon zest and, floor plan, the sifted flour with the baking powder, While continuing to mount. Add the melted butter and as much milk as needed to obtain a thick but soft compound, creamy and without lumps.
Pour half the cake dough into the cake bowl, then distributed over the cream ricotta. Cover with the rest of the dough. Evenly cover the surface of the dough with pitted cherries, pressing so that they sink slightly into the dough. Sprinkle the surface of the soft cake with ricotta cheese and cherries with the sugar and cook for 40 minutes or until the cake is golden and puffed. Remember, always worth the toothpick test: stuck a toothpick in the center of the cake and it will come out dry. Serve the soft cake with ricotta and cherries warm or at room temperature: It is very good both at breakfast and for snacks, accompanied by whipped cream or a creamy vanilla ice cream. Bon appétit!
You can prepare this cake even with other spring or summer fruits such as apricots, strawberries, peaches or plums. Remember to use rather ripe fruit.