Fluffy Ricotta Cake | Flourless | How Tasty Channel

How to make Souffle Fluffy Ricotta Cake recipe with only few ingredients, easy and moist that melt in your mouth. Flourless, gluten free, no oil, no butter, low in calorie and delicious. Scented with lemon zest and vanilla, this Italian cheesecake is absolutely delicious and irresistible!

📙PRINTABLE RECIPE AND TIPS: https://www.how-tasty.com/fluffy-ricotta-cake/

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Hello and welcome to my channel! I’m Valentina and today I show you how to make this fluffy and moist Ricotta Cake! 4 large eggs at room temperature, separate the whites from the yolks. When white foamy, gradually add in three steps 50 g of sugar. Whip until stiff peaks and set aside.

Add 70 g of sugar in the 4 yolks. 1 tsp vanilla extract The zest from about 1/2 lemon (the amount of lemon zest depends on your taste). Mix until pale and thick.

370 g of Ricotta cheese at room temperature. If you can’t find it in your Country, you can use a similar cream cheese. Mix just until combined and do NOT overmix. 55 g cornstarch. This is a gluten-free cake perfect for celiac people. 1/4 tsp baking powder Mix just until combined.

Gently fold about 1/3 of the egg whites into the yolk mix. In the end add the yolks mix into the whites mix and fold gently. Fold very gently without deflating the batter. 18 cm springform pan. Line with parchment paper. This aluminium pan prevents the cake to sog into waterbath

Pour hot water into the larger pan to bake the cake in waterbath. Bake in preheated oven (no fan, upper+lower heat) at 160°C for 60 minutes. Cool down in the pan for at least 30-40 minutes before unmold it. This cake is fluffy and moist like a soufflè, it melts in your mouth! Powdered sugar

You can store it at room temperature for 1 day or in refrigerator for about 4-5 days. Hope you enjoy it! If yes, leave me a like and subscribe to my channel for new recipe videos!