I made these lemon ricotta cakes for the dessert table of girlfriend W. I love lemon, nice and fresh, and in combination with whipped cream and cake. These cakes are actually made up on the spot. I had some cupcakes in the freezer, a cup of ricotta in the fridge and I made lemon curd. I had to make something with it and this is it.
Ingredients for 12 pieces
150 grams of butter
150 grams of sugar
150 grams of self-raising flour
Zest of a lemon
200 ml whipped cream + 2 tbsp sugar
100 gr ricotta
Preheat the oven to 170 degrees.
Mix the butter with the sugar and lemon zest until creamy. Mix the eggs 1 by 1 through the batter until they are completely absorbed. Sieve the flour and mix it into the batter.
Put the batter in cupcake cases and bake the cupcakes in 25 minutes. The cupcakes are cooked like a skewer clean and dry.
Let the cupcakes cool.
Beat the whipped cream together with the sugar. Fold the ricotta into the whipped cream.
Remove the cooled cupcakes from the molds and cut them in half.
Put the ricotta filling in a pastry bag and spray a layer on the bottom of the cupcake.
Place a teaspoon of lemon curd on the ricotta and place the top of the cupcake on top.
Now spray a nice swirl on the top of the cupcake. Garnish this with a teaspoon of lemon curd and your lemon ricotta tarts are ready.