the sweetest thing
Foodie queen Donna Hay shares some seriously sugary delights
donna hay’s deliciously divine recipes for cake, pudding, cookies, tart and pavlova… yum, scrum!
Italian ricotta sponge cake Serves 8-10
* 1 x ‘my nan’s’ sponge cake
FOR THE RICOTTA Filling
* 360g fresh ricotta
* 40g icing sugar, sifted * 1 teaspoon finely grated lemon rind * 1 tablespoon lemon juice
FOR THE Mascarpone icing
* 250ml single cream
* 250g mascarpone
* 80g icing sugar, sifted
Make the basic ‘my nan’s’ sponge cake on page 212. To make the ricotta filling, put the ricotta, sugar, lemon rind and juice in the bowl of an electric mixer and beat on a low speed for 2 minutes or until smooth. Set aside.
To make the mascarpone icing, place the cream, mascarpone and sugar in the bowl of an electric mixer and whisk until soft peaks form.
To assemble the cake – place one of the sponge cakes on a cake stand or plate. Spread with the ricotta filling and top with the remaining cake. Using a palette knife, spread the top and sides of the cake with the mascarpone icing. Slice to serve. Tip This is a perfect cake for celebrations such as birthdays. Pile with berries or top with garden roses (choose pesticide-free) for something special.