Italian Ricotta and Kefir Cake

Begin by whisking 4 eggs with a pinch of salt in a large mixing bowl. Use an electric whisk to beat the eggs until they become light and frothy. This step is crucial for incorporating air into the mixture, which will give the cake its light texture.

2. Add Sugar and Continue Mixing

Next, add 200 g of sugar to the whisked eggs. Continue whisking until the mixture becomes even lighter and frothier. The sugar should dissolve completely, resulting in a smooth, pale batter.

3. Incorporate the Oil and Kefir

Once the sugar is fully incorporated, gradually add 120 ml of vegetable oil and 120 ml of kefir to the mixture. Continue mixing as you pour in the liquids. The oil adds moisture and richness, while the kefir introduces a slight tanginess that balances the sweetness of the cake.

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4. Mix the Dry Ingredients

In a separate bowl, combine 300 g of flour with 8 g of baking powder. Sift the flour mixture to remove any lumps and to aerate it, which helps create a light, fluffy cake.

5. Combine Wet and Dry Ingredients

Gradually add the sifted flour mixture to the egg, sugar, oil, and kefir mixture. It’s best to add the flour in three stages, folding it in gently with a spatula after each addition. This method ensures that the batter remains light and airy without overmixing, which could make the cake dense.

6. Prepare the Baking Pan

Line a cake mold with baking paper to prevent sticking. Pour the batter into the prepared mold, ensuring that it is spread evenly across the surface and smoothed out at the edges. This step ensures even baking and a uniform shape.

7. Prepare the Ricotta Filling

In a small bowl, combine 300 g of ricotta with 1 egg and 3 tablespoons of icing sugar. Mix until smooth. Transfer the ricotta mixture to a piping bag. If you don’t have a piping bag, you can use a plastic bag with a small corner snipped off.

8. Garnish the Cake

Using the piping bag, garnish the surface of the cake with the ricotta mixture. You can create a lattice pattern, swirls, or any design of your choice. This adds not only flavor but also an attractive visual element to the cake.

9. Bake the Cake

Preheat your oven to 180°C (350°F). Place the cake in the preheated oven and bake for 45 minutes, or until a toothpick inserted into the center comes out clean. The cake should rise nicely, with a golden-brown top.

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10. Cool and Serve

Once baked, remove the cake from the oven and allow it to cool slightly in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Before serving, sprinkle the top with a dusting of icing sugar for an extra touch of sweetness.

only 120 Kcal. Eat it often!

11. Enjoy

This Ricotta and Kefir Cake is best served slightly warm or at room temperature. It pairs wonderfully with a cup of coffee, tea, or a glass of sweet wine. The cake’s light, airy texture combined with the creamy, tangy filling makes it an irresistible treat that captures the essence of Italian dessert-making.

Baking Tips

Ricotta: Make sure to use fresh, high-quality ricotta for the best texture and flavor.
Kefir: If you don’t have kefir, you can substitute it with plain yogurt or buttermilk.
Decorating: Get creative with the ricotta filling designs on the cake for a beautiful presentation.

This recipe brings a taste of Italy right into your kitchen, offering a delicious and elegant dessert that’s surprisingly simple to make. Enjoy this gourmet pleasure and savor every bite of this delightful Ricotta and Kefir Cake!