Sponge cakes with fruit ricotta
Recipe for light sponge cakes filled with fruit ricotta and blueberries
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Today I invite you to try delicious sponge cakes with fruit ricotta. I baked light and fluffy sponge omelettes here and after baking, I filled them with ricotta cheese mixed with fruit jam. Add fresh blueberries and a delicious light dessert is ready! You must try it!
Table of Contents
Sponge cakes with fruit ricotta step-by-step recipe
If you’re looking for an idea for a delicious and light summer dessert, be sure to make these sponge cakes with cream and fruit.
Sponge cakes with fruit ricotta recipe
Składniki
ingredients for sponge cakes
- 3 egg whites (- from L-sized eggs)
- 3 egg yolks
- 45 g sugar (3 tablespoons)
- 40 g wheat flour – all-purpose (3 tablespoons)
- 1 teaspoon potato starch
ingredients for the ricotta cream for the sponge cakes
- 250 g ricotta cheese
- 120 g jam (- 4 slightly heaped tablespoons, I used blackcurrant from Stovit, blueberry can also be used)
- fruit (optional – I used blueberries)
Instrukcja
How to make sponge cakes
- Separate egg whites from yolks and beat the egg whites with sugar until a thick and fluffy foam forms.3 egg whites, 45 g sugar
- Meanwhile, sift both flours through a sieve.40 g wheat flour – all-purpose, 1 teaspoon potato starch
- Add the egg yolks to the beaten egg whites and gently mix.3 egg yolks
- Pour in the flour and gently mix.
- On baking paper, trace 8 circles – I placed a saucer (11 cm in diameter) on the paper and traced it.
- Spoon the sponge cake batter onto the drawn circles.
- Bake at 170 degrees (convection mode) for about 6 minutes – until lightly browned.
- Immediately after baking, gently peel the sponge cakes from the baking paper, fold them in half, and set aside to cool.
How to make ricotta cream for sponge cakes
- Transfer the ricotta cheese to a bowl, add the jam, and mix until combined.250 g ricotta cheese, 120 g jam
- Spread the cream onto the halves of the sponge cakes.
- You can additionally sprinkle the cream with fruit.fruit
- Fold the cakes and finally sprinkle them with a little powdered sugar.
Uwagi
Wartości Odżywcze
Sponge cakes with cream and fruit – notes
Today I have for you a recipe for light and delicate sponge cakes with fruit ricotta.
These cookies are a super dessert that will be perfect for various occasions, but also as a weekend bake.
You can divide the work on these sponge cakes into stages.
First, prepare the sponge omelettes.
How to make sponge cakes with cream and fruit – tips
First, you make a light batter like for a sponge cake.
On baking paper, draw small circles (I traced a saucer) and spread a thin layer of batter over them.
Immediately after baking, you must carefully remove the sponge cakes from the baking paper and fold them right away (while they are still warm).
Once folded, let them cool and only then apply the cream.
Most often these cookies are filled with whipped cream, but I decided to make them a little ‘lighter’.
That’s why I filled them with light ricotta cheese mixed with blackcurrant jam from Stovit.
The cream doesn’t need to be sweetened additionally then :)
To make it more fruity, I also added leftover blueberries on top of the cream.
The sponge cakes with cream and fruit turned out delicious and delicate.
And they had few calories!
All pros :)
P.S.
I also recommend recipes for other sponge cakes and delicious homemade desserts.
Post prepared in cooperation with Stovit
Recommended recipes for sponge desserts
Be sure to check out my other recipes for light desserts on sponge cake. Here I recommend, among others, these three recipes:
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Recipe for sponge cakes with fruit ricotta
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