Ricotta Rosemary Cake with Mascarpone Icing

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Ricotta Rosemary Cake with Mascarpone Icing; great reminder of snowy landscape, served on a plate : light and tasty dessert.
Ricotta Rosemary Cake with Mascarpone Icing; great reminder of snowy landscape, served on a plate : light and tasty dessert.

This Ricotta Rosemary Cake with Mascarpone Icing reminds us how lovely it is to spend holidays somewhere in the mountains, having fun at remote cozy place …. in quiet environment covered with snow.
Needless to say, our „present normal“ makes us remember of how it used to be, hoping to enjoy northern Europe next winter, just as our Nordic branch does in Sälen, Sweden these days:
Ricotta Rosemary Cake with Mascarpone Icing; great reminder of snowy landscape, served on a plate : light and tasty dessert.
Rich Mascarpone icing really looks like abundant layer of snow over the hills and valleys and I added some tiny rosemary branches sprinkled with icing sugar to look like pine trees.

I have seen this lovely rosemary decoration in a Christmas magazine and decided to garnish our cake the same way before serving.

Ricotta Rosemary Cake with Mascarpone Icing; great reminder of snowy landscape, served on a plate : light and tasty dessert.

5 from 5 votes
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Ricotta Rosemary Cake with Mascarpone Icing

Ricotta Rosemary Cake with Mascarpone Icing; great reminder of snowy landscape, served on a plate : light and tasty dessert.

Course Dessert
Cuisine Italian
Keyword Ricotta Rosemary Cake with Mascarpone Icing
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 16 squares

Ingredients

  • Ingredients for the batter :
  • 6 ½ Tbsp unsalted butter
  • 7 Tbsp white sugar
  • 4 eggs, separated
  • Pinch of salt
  • ½ tsp fresh lemon juice
  • 1 tsp fresh lemon zest
  • ½ tsp finely chopped fresh rosemary
  • ½ cup Ricotta cheese ( approx 125 grams )
  • ¾ cup almond flour
  • ½ cup cake flour
  • 1 tsp baking powder
  • Ingredients for the icing :
  • ½ cup whipping cream ( 100 grams )
  • ¾ cup Mascarpone cheese
  • 4 Tbsp icing sugar
  • ½ tsp vanilla extract
  • ½ tsp fresh lemon zest
  • Rosemary brunches to garnish, optional
  • Icing sugar to sprinkle rosemary, optional

Instructions

  1. Preheat the oven to 190 C / 374 F.

  2. Butter 7 x 7 inches pan and cover the bottom with baking paper. Leave aside.

  3. In a mug, combine almond and cake flour with baking powder.

  4. In a medium sized dish, mix egg whites with a pinch of salt until stiff peaks form. Leave aside.

  5. In another medium sized bowl, mix butter and sugar until foamy.

  6. Slowly add egg yolks, lemon juice and zest, rosemary, Ricotta and flours combined with baking powder.

  7. Using spatula, gently combine egg whites with batter.

  8. Pour into the baking dish and bake for 25 minutes.

  9. While the batter is in the oven, beat whipping cream to get soft peaks. Add Mascarpone, icing sugar, vanilla extract and lemon zest. Mix slowly to get creamy texture.

  10. Cool the batter completely and spread the icing over the cake.

  11. Stick short rosemary branches into the sqares before serving and sprinkle with icing sugar, optionally.

 

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