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Ricotta and honey cake with thermomix

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13 March, 2024

This recipe has been made by our friend Luz Maria Lagoa Vives. Hello comrades. Happy day to all. Another Pastry Saint Friday has arrived, this one in particular, because today we celebrate my son’s birthday, I bring you the recipe for this little cake that we loved, a syrupy Genoese base, with a ricotta filling and honey glaze.

Simple but delicious. I recommend it to you

Ricotta and honey cake with thermomix

Ricotta and honey cake with thermomix

Ricotta and honey cake with thermomix

People

6

Cooking time:

30 minutes

Total Time

30 minutes
Kitchen

Spanish Cuisine

Category:

Without category

Ingredients for Ricotta and honey cake with thermomix

    BASE (GENOVESE)

    • 4 eggs (M)
    • 120 gr sugar
    • Vanilla
    • 120 gr flour
    • Pinch of salt

    SYRUP

    • 100 ml water
    • 60 gr sugar
    • Drizzle rum (or other liquor, or vanilla essence)

    STUFFED

    • 750 gr ricotta
    • 450 ml milk
    • 2 envelopes curd
    • Zest of 2 lemons
    • 150 gr sugar
    • Vanilla

    HONEY GLAZE

    • 125 gr honey
    • 50 ml water
    • 1 sheet and a half neutral gelatin

    Preparation of ricotta and honey cake with thermomix

      BASE

      1. Butterfly in blades, eggs, sugar and essence to the glass,
      2. 6 min, 37°, V-4,
      3. then, same time and speed but without temperature.
      4. We add the flour and salt,
      5. 5 sec, V-3,
      6. We finish mixing with a spatula.
      7. We line an oven tray with greaseproof paper, spread the dough with the help of a spatula.
      8. Oven preheated to 180°, heat up and down
      9. We bake for about 8 minutes, turn off and remove.

      SYRUP

      1. Bring the water and sugar to a boil, turn off and add the liquor.

      STUFFED

      1. All the ingredients in the glass,
      2. 10 min, 90°, V-4.

      GLAZED

      1. We hydrate the gelatin in cold water (8/10 min)
      2. We bring the honey to a boil along with the water.
      3. We remove, drain the gelatin and add it, stir
      4. CAKE ASSEMBLY
      5. We cut the cake sheet to the circumference of our mold (22 cm in diameter),
      6. We will use the cuttings for another recipe or to dip them in milk or coffee.
      7. We line the base of the mold with baking paper and the sides with acetate.
      8. We place the sponge cake disc and syrup it.
      9. We pour the filling, when it cools, we put it in the refrigerator for about 6/8 hours.
      10. After that time, we pour the glaze and put it back in the refrigerator for a few hours.
      11. Then, we can unmold
      12. ONLY LEFT TO ENJOY, GOOD PROFIT

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      Receta por chomon