Ricotta Pudding Cake

Ricotta Pudding Cake

prep time

minutes
cook time

minute
servings
6

Ingredients
















Cooking Instructions

For cake:


1

Heat oven to 350°F. In medium bowl, combine ricotta, egg yolks, Kahlua, flour and 6 tablespoons sugar; set aside.


2

In mixing bowl, beat egg whites until soft peaks form. Slowly add remaining 2 tablespoons sugar and beat until stiff peaks form. Fold whites into ricotta mixture. Pour mixture into 6 buttered ramekins*. Bake 25 to 30 minutes or until puffed and golden brown. Cool.


For sauce:


1

Combine raspberries and sugar in food processor or blender; puree. Press mixture through a fine mesh strainer. Stir in Kahlua.


For yogurt whipped cream:


1

In mixing bowl, beat whipping cream until soft peaks form. Slowly add powdered sugar and Kahlua. Beat in yogurt.


2

To serve, divide sauce among 6 dessert plates. Gently unmold cakes, and place over sauce. Garnish each with yogurt whipped cream.


*You may bake all the batter in a buttered 1-quart baking dish instead of individual ramekins. Bake 45 to 50 minutes. Instead of unmolding, scoop cake servings out and place on sauce.


Ingredients
















Cooking Instructions

For cake:


1

Heat oven to 350°F. In medium bowl, combine ricotta, egg yolks, Kahlua, flour and 6 tablespoons sugar; set aside.


2

In mixing bowl, beat egg whites until soft peaks form. Slowly add remaining 2 tablespoons sugar and beat until stiff peaks form. Fold whites into ricotta mixture. Pour mixture into 6 buttered ramekins*. Bake 25 to 30 minutes or until puffed and golden brown. Cool.


For sauce:


1

Combine raspberries and sugar in food processor or blender; puree. Press mixture through a fine mesh strainer. Stir in Kahlua.


For yogurt whipped cream:


1

In mixing bowl, beat whipping cream until soft peaks form. Slowly add powdered sugar and Kahlua. Beat in yogurt.


2

To serve, divide sauce among 6 dessert plates. Gently unmold cakes, and place over sauce. Garnish each with yogurt whipped cream.


*You may bake all the batter in a buttered 1-quart baking dish instead of individual ramekins. Bake 45 to 50 minutes. Instead of unmolding, scoop cake servings out and place on sauce.


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