Spring came early this year, so I had to make it already now. When the weather is hot and sunny, but I still crave for something sweet I always go for ricotta/cottage cheese combined with citrus. This is one of the most divine cakes I have ever eaten. It is fluffy, light and all white, like a fleeting cloud on the summer sky. It is sweet enough, but the citrus fruits keep a good balance with their acidity. Why not give it a try?

Cooking and baking starts with getting (making) the ingredients. Spend enough money on your food. Pay enough attention to where your food is actually coming from. Try to buy from local farmers, or at least reliable sources. And always keep it in mind: if it is better for the farmer, if it is better for the cows and chickens, then in the end it is also better for you, and for the Planet. From good and quality ingredients the result is also going to be better.

The suffer of the animals does not give a good taste to any cake, no matter how much love and effort you put into making it.

Ingredients

Cake

• 100 g butter
• 200 g biscuit
• 400 g ricotta/ cottage cheese
• 140 g sugar
• 3 eggs
• 200 ml lemon yoghurt
• lemon juice
• 2 tbsp sugar
• 1 tbsp starch
• 200 ml cream
• salt

Make the bottom of the cake first: mix the soft butter with the crushed biscuits. Even it out on the botton of a baking tray, pre-bake on a 180 degrees for about 10 minutes. Cool it down.

If you don't buy a lemon yoghurt, this is an option how to make it. Mix a couple of spoons of sugar with the same amount of water, and squeeze a half a lemon into it, add the peels too. Boil for a short time, cool it and add to the yoghurt, mix it well.

Make the ricotta cream. Mix the egg yolks with the sugar, whip the eggwhites with a little bit of sugar to make it thick enough. Whip the cream. Mix everything together very carefully, so you don't break the cream or the egg whites. Pour over the chilled bottom and bake for 45-55 minutes on 170 degrees. Let it cool completely, pour the lemon cream over, decorate and keep it in the fridge for hours, before serving.

Lemon cream

• 2 egg whites
• 1 tbsp sugar
• 50 g sugar
• 0,5 lemon juice, peel
• 200 ml cream

Actually it is a really good dessert on its own, but this time I crowned the ricotta cake with it. It was not the worst idea, I've ever had.

Start with room temperature ingredients (except the cream). Boil the sugar with the same amount of water. Whisk the egg whites, and when it is halfway done, add the spoonful of sugar to it, and slowly pour in the sugar syrup. Squeeze the lemon juice and add the lemon peel into it. At last, gently fold in the whipped cream to the mixture.

decoration

lemon- lime peel

music recommendation The Kinks: Sunny Afternoon