Ricotta cake with wild fruits in syrup

Torta di ricotta con frutti di bosco sciroppati


  • 350 g Ricotta
  • 300 g Greek yoghurt
  • 6 Eggs
  • 1 Organic lemon
  • 170 g Sugar
  • 130 g Flour
  • 1 Pinch of Salt
  • 1 Fruit in Syrup pack “Boscus Frutti di Bosco” 340 g

Preheat the oven at 185°C. Beat the egg whites until stiff.

Sift the ricotta in a large bowl and mix it with the yoghurt, egg yolks, sugar and a pinch of salt, using whips.

Incorporate to the mix the flour first, then, gently, the stiff egg whites.

Pour the mix in a hinged mold (24 cm diameter) with the botton lined with oven paper and cook in the oven for 40 minutes.

Let chill completely before removing from the mold and sere with the fruit in syrup.

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