Ricotta, Raspberry & Lemon Torte

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By Darren Purchese

So simple yet it looks stunning and a worthy showstopper for your summer table. This dessert nods to the classic Sicilian baked cheese torte but has a truly Aussie summer flourish with the finish of seasonal raspberries each filled with delicious smooth and creamy mascarpone. The inspiration for this dish is Italy, summer, good times and no fuss.

Photography by Fabio Risi

 

Time

1

hour

0

minutes

Degree of Difficulty

Medium

Save

0

Portions

10
servings

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Ingredients

Servings

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SPONGE BASE

55g egg, (approx. 1 large egg)
½ vanilla pod, seeds scraped
25g caster sugar
 pinch salt
35g self raising flour
¼tsp baking powder
25g unsalted butter, melted & cooled

LIMONCELLO SYRUP

25 ml water
25g caster sugar
25 ml Limoncello

RICOTTA TORTE MIX

165g eggs, (approx. 3 large eggs)
165g caster sugar
2tbsp water
½ vanilla pod, seeds scraped
105g plain flour, sieved
1 whole lemon, juice and zest finely grated
375g Ricotta

ASSEMBLY

200g mascarpone
375g raspberries, (approx. 3 punnets)
½ lemon zest, finely grated
 q.s. icing sugar, to dust
1

To get started… preheat the oven to 180°C and grease a 20 cm round cake tin. Line the tin base and sides with baking paper cut to size.

 

2

For the sponge… whisk the eggs, sugar, salt and vanilla on medium to high speed for 20 minutes, the mixture will become thick and pale. Sieve the flour with the baking powder into a bowl and gently fold this sieved flour into the whipped egg mixture. Use a spatula or metal spoon to gently incorporate the flour. Add the cold melted butter and fold in gently.

 

3

To bake the sponge… pour the batter into the prepared tin and bake it in the oven for 15 minutes or until cooked through. Use a skewer to test that the batter is not moist in the middle. Remove the sponge from the oven and leave to cool in the tin for 10 minutes.

 

4

To make the syrup… Heat the sugar and water together in a small saucepan. Once the sugar has dissolved and the syrup has come to a boil remove from the heat and stir in the Limoncello. Use a pastry brush to soak the sponge in the cake tin.

 

5

To make the ricotta torte mix… separate the eggs and put the whites into a clean separate bowl. Put the yolks into the bowl of an electric stand mixer along with the caster sugar, two tablespoons of water and the scraped vanilla seeds. Attach the whisk and mix on medium/high speed until the mix is pale, thick and creamy. Remove from the bowl and transfer this mix into a mixing bowl. Was the electric stand mixing bowl well, ensuring it is spotlessly clean and dry. Add the egg whites to the bowl and start to whisk until soft peaks form. Meanwhile hand whisk the lemon zest and ricotta into the egg yolk mixture, add the lemon juice and sieve in the flour. Fold gently together before folding in the reserved meringue.

 

6

To bake the torte… Pour the prepared batter onto the soaked sponge and level smooth with a palette knife. Place into the oven and bake for 35 minutes, try not to overbake as this will make your torte too dry. The torte should have minimal colour on top and be firm to touch.

 

7

To cool and unmould… remove from the oven and leave to cool in the tin for 10 minutes. Place in the fridge to chill for a further 45 minutes. Unmould from the tin and transfer to a serving plate, ensure the paper on the bottom and sides has been removed.

 

8

Assembly… spread half the mascarpone on top of the torte using a small palette knife and arrange the raspberries on top with the cavities exposed upwards. Transfer the remaining mascarpone to a small piping bag and pipe the cream into the raspberry cavities. -3Dust with icing sugar and grate some lemon zest on top. Use a sharp knife to cut and serve.

 

1
0 hours 0 minutes

To get started… preheat the oven to 180°C and grease a 20 cm round cake tin. Line the tin base and sides with baking paper cut to size.

2
0 hours 0 minutes

For the sponge… whisk the eggs, sugar, salt and vanilla on medium to high speed for 20 minutes, the mixture will become thick and pale. Sieve the flour with the baking powder into a bowl and gently fold this sieved flour into the whipped egg mixture. Use a spatula or metal spoon to gently incorporate the flour. Add the cold melted butter and fold in gently.

3
0 hours 0 minutes

To bake the sponge… pour the batter into the prepared tin and bake it in the oven for 15 minutes or until cooked through. Use a skewer to test that the batter is not moist in the middle. Remove the sponge from the oven and leave to cool in the tin for 10 minutes.

4
0 hours 0 minutes

To make the syrup… Heat the sugar and water together in a small saucepan. Once the sugar has dissolved and the syrup has come to a boil remove from the heat and stir in the Limoncello. Use a pastry brush to soak the sponge in the cake tin.

5
0 hours 0 minutes

To make the ricotta torte mix… separate the eggs and put the whites into a clean separate bowl. Put the yolks into the bowl of an electric stand mixer along with the caster sugar, two tablespoons of water and the scraped vanilla seeds. Attach the whisk and mix on medium/high speed until the mix is pale, thick and creamy. Remove from the bowl and transfer this mix into a mixing bowl. Was the electric stand mixing bowl well, ensuring it is spotlessly clean and dry. Add the egg whites to the bowl and start to whisk until soft peaks form. Meanwhile hand whisk the lemon zest and ricotta into the egg yolk mixture, add the lemon juice and sieve in the flour. Fold gently together before folding in the reserved meringue.

6
0 hours 0 minutes

To bake the torte… Pour the prepared batter onto the soaked sponge and level smooth with a palette knife. Place into the oven and bake for 35 minutes, try not to overbake as this will make your torte too dry. The torte should have minimal colour on top and be firm to touch.

7
0 hours 0 minutes

To cool and unmould… remove from the oven and leave to cool in the tin for 10 minutes. Place in the fridge to chill for a further 45 minutes. Unmould from the tin and transfer to a serving plate, ensure the paper on the bottom and sides has been removed.

8
0 hours 0 minutes

Assembly… spread half the mascarpone on top of the torte using a small palette knife and arrange the raspberries on top with the cavities exposed upwards. Transfer the remaining mascarpone to a small piping bag and pipe the cream into the raspberry cavities. -3Dust with icing sugar and grate some lemon zest on top. Use a sharp knife to cut and serve.