Strawberry flavour: Our festive cake was filled with ricotta cream topped with strawberry jelly.

A ricotta creamy strawberry jelly cake is a fresh and delicious dessert that is perfect for spring or summer occasions. The recipe below is a simple version in which ricotta cream and strawberry jelly meet layered on a delicious sponge base.

Ingredients:

Sponge cake:

4 eggs

100 g sugar

100 g flour

1 teaspoon of baking powder

pinch of salt

Ricotta cream:

500 g ricotta

200 ml whipped cream

100 g icing sugar

5 ml MaxAroma Vanilla Flavour

Grated zest of 1 lemon (optional)

15 ml MaxAroma Strawberry Aroma

Strawberry jelly:

300 g fresh strawberries, pureed

100 g sugar

1 tablespoon lemon juice

10 g gelatine powder or 6 sheets of gelatine

15 ml MaxAroma Strawberry Flavour

For decoration:

Fresh fruit

Gum sugar

chocolate sauce

Preparation:

Preheat the oven to 180°C. Grease and flour a 23 cm diameter cake tin.

Separate the eggs. Beat the egg whites with a pinch of salt until stiff. Beat the egg yolks with the sugar until foamy, then sift in the flour mixed with the baking powder and mix. Then gently fold the egg white whites into the egg yolk flour.

Pour the batter into the prepared cake tin and bake for 25-30 minutes, or until the batter is golden brown and a toothpick inserted into the centre comes out clean. Then leave the sponge cake to cool completely.

Preparing the ricotta cream:

Using a food processor, whip the cream until stiff, then divide the cream into two parts. In a large bowl, mix the ricotta, MaxAroma Strawberry Flavouring, icing sugar, MaxAroma Vanilla Flavouring and lemon zest. Gently fold half of the whipped cream into the ricotta mixture.

Making strawberry jelly:

Puree the strawberries in a blender or with a stick blender. In a small saucepan, combine the strawberry puree, sugar, lemon juice and MaxAroma Strawberry Flavouring and heat over a medium heat until the sugar is completely dissolved. Prepare the gelatine according to the instructions on the packaging, then add it to the strawberry mixture and mix thoroughly. Allow to cool slightly, but do not allow to set.

Cake assembly:

Cut the sponge cake into 4 sheets. Place the first layer of sponge cake on a cake plate, spread a thick layer of ricotta cream on top and carefully pour the strawberry jelly over it. Place the second layer of sponge cake on top and spread a thick layer of riccotta cream on top, then pour the jelly over the second layer and repeat with the third layer. Place the fourth pistachio layer on top of the cake. Cover the cake with whipped cream. Place the cake in the fridge for at least 2-3 hours to allow the jelly to set and the flavours to blend.

Before serving, decorate the cake with chocolate sauce, gummi bears and fresh fruit.

This ricotta creamy strawberry jelly cake is a fresh and creamy dessert that is sure to please your guests. Enjoy your meal!