Ricotta Cream Cake

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Whether served as an afternoon treat with coffee or as a sweet finale to a family dinner, this cake captures the essence of traditional Italian baking: minimal ingredients, pure flavor, and comforting warmth in every bite. It’s easy to prepare, looks beautiful, and tastes even better the next day — making it a timeless favorite for both casual and special moments alike.
Ricotta Cream Cake
Ingredients:
50 g sugar
180 g all-purpose flour
80 g ricotta (to be added after the cream is cooked)
1 teaspoon baking powder
250 g milk
25 g cornstarch
1 egg
1 pinch of vanilla powder
50 g vegetable oil
1 egg yolk
Instructions:
Prepare the cream: In a saucepan, combine the milk with the egg yolk, sugar, vanilla powder, and cornstarch.

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