Ricotta-almond cake with apple

Name: Ricotta-almond cake with apple
Cook time: 2 h
Total time: 2 h
Yield: 12
Ingredients: 2 Apples (approx. 300 g; e.g. Elstar); 7-10 Tbsp Juice and peel of 1/2 organic lemon; 7-10 Tbsp slightly + 175 g soft butter; 1 Vanilla pod; 250 g + 100 g sugar; 6 Eggs (Gr. M); 450 g Ricotta cheese; 400 g crushed almonds; 7-10 Tbsp skinless; 50 g flaked almonds; 7-10 Tbsp Icing sugar; 7-10 Tbsp Aluminium foil

AUTHOR
Bill Macdonald

DIFFICULTY
very easy

RATING

COOK TIME
120 mins

TOTAL TIME
120 mins

Ingredients

Servings: 12

2 Apples (approx. 300 g; e.g. Elstar)
7-10 Tbsp Juice and peel of 1/2 organic lemon
7-10 Tbsp slightly + 175 g soft butter
1 Vanilla pod
250 g + 100 g sugar
6 Eggs (Gr. M)
450 g Ricotta cheese
400 g crushed almonds
7-10 Tbsp skinless
50 g flaked almonds
7-10 Tbsp Icing sugar
7-10 Tbsp Aluminium foil

Directions

1
Peel, quarter and core the apples. Cut quarters into pieces, mix with lemon juice. Grease a springform pan (26 cm Ø). Preheat the oven (electric cooker: 175 °C/circulating air: 150 °C/gas: see manufacturer).
2
Cut the vanilla pod lengthwise. Scratch out the pith. Place in a mixing bowl with 175 g butter, 250 g sugar and lemon zest. Stir with the whisks of the mixer until creamy. Separate the eggs. Stir the egg yolks into the butter-sugar-cream one after the other.
3
Stir in ricotta and ground almonds.
4
Beat the egg whites until stiff and add 100 g sugar. Approx. 1⁄3 Fold the beaten egg white into the dough. First fold in apples, then the rest of the beaten egg white. Fill into the mould and sprinkle with almond flakes.
5
Bake in the hot oven 1 1⁄4-1 1⁄2 for hours, covering with aluminium foil after about 45 minutes.
6
Switch off the oven. Let the cake cool down for about 30 minutes with the oven door slightly open. Take out, let it cool down and dust with icing sugar.