Ingredients:

• • For the Cake:
    • • 3 eggs
      • A pinch of salt
      • 50g (1.76oz) sugar
    • 20 ml (0.7 fl oz) vegetable oil
    • 70g (2.46 oz) flour
• • For the Fruit Filling:
    • • Juice of 1 lemon
      • 100g (3.5 oz) strawberries
      • 20g (0.7 oz) sugar
    • 15g (0.5 oz) cornstarch
    • 200g (7 oz) canned peaches (drained)
• For the Ricotta Cream Filling:
  • • 2 eggs
    • 1 teaspoon vanilla sugar
    • 30g (1 oz) cornstarch
  • • 100g (3.5 oz) ricotta cheese
    • 80g (2.8 oz) condensed milk
    • 100 ml (3.5 oz) whipped cream

Steps:

Making the Cake Base:

1. 1. Preheat the Oven:
      • Preheat your oven to 180°C (356°F). Grease and line a round cake pan with parchment paper to prevent the cake from sticking.
2. Prepare the Batter:
   • • In a large mixing bowl, whisk the eggs and a pinch of salt together until they are frothy.
     • Add the sugar and continue to whisk until the mixture becomes thick and pale in color.
     • Slowly drizzle in the vegetable oil while whisking, and then fold in the flour, mixing until fully incorporated. You should have a smooth batter.
3. Bake the Cake:
   • • Pour the batter into the prepared cake pan. Use a spatula to smooth the top evenly.
     • Bake for 15-20 minutes, or until the cake is lightly golden on top and a toothpick inserted into the center comes out clean.
   • Allow the cake to cool in the pan for a few minutes before transferring it to a wire rack to cool completely.

Preparing the Fruit Filling:

4. Prepare the Fruit:
   • • Slice the strawberries into small pieces and set them aside.
   • Drain the canned peaches, reserving some of the juice. Cut the peaches into small cubes.
5. Cook the Strawberry and Peach Filling:
   • • In a small saucepan, combine the lemon juice, strawberries, sugar, and cornstarch. Heat over medium heat, stirring constantly until the mixture begins to thicken. This should take about 5 minutes.
   • Once thickened, remove from heat and stir in the diced peaches. Set aside to cool.

Making the Ricotta Cream:

6. • • Sift in the cornstarch and mix to combine.
     • Add the ricotta cheese and condensed milk, continuing to whisk until smooth and creamy.
     • Gently fold in the whipped cream to create a light and airy texture.Prepare the Ricotta Cream:
       • • In a medium-sized mixing bowl, whisk the eggs and vanilla sugar together until light and fluffy.

Assembling the Cake:

7. Layer the Cake:
   • • Once the cake has cooled, cut it into two even layers.
     • Spread the ricotta cream evenly over the bottom layer of the cake.
   • Spoon the strawberry and peach mixture over the ricotta cream, making sure to spread it out evenly.
8. Top and Serve:
   • • Place the second cake layer on top of the fruit mixture, pressing down gently to secure the layers.
   • Optionally, dust the top with powdered sugar for a finished touch, or add extra fresh fruit as decoration.

Prep Time:

15 minutes

Cooking Time:

20 minutes

Total Time:

35 minutes (excluding cooling time)

Servings:

8-10

Calories per Serving:

Approx. 250 kcal per serving

Why This Recipe is Timeless:

The Strawberry & Peach Ricotta Cake is a perfect balance of sweetness, creaminess, and fresh fruitiness. It’s a dessert that appeals to both kids and adults, offering a familiar flavor profile while still feeling unique with the addition of ricotta and condensed milk. This cake is timeless because it incorporates classic flavors—strawberries, peaches, and cream—that have been loved for generations, and it adapts effortlessly to various tastes.

It’s a versatile recipe that can be modified to fit any season. In winter, you can use frozen fruits or even try other fruit fillings like apples or pears, making this recipe perfect for year-round enjoyment. The soft, moist cake base combined with the rich ricotta cream ensures that every bite is satisfying, making it a dessert that never goes out of style.

The freshness of the fruit filling gives it a lightness, while the creamy ricotta filling adds richness and depth. Whether served as a casual afternoon treat or at a festive gathering, this cake never fails to impress.

Nutrition Facts:

• • Calories: 250 kcal (per serving)
  • Total Fat: 13g

• • Saturated Fat: 4g
  • Carbohydrates: 30g
  • Fiber: 2g

• • Sugars: 18g
  • Protein: 4g
  • Cholesterol: 70mg

• Sodium: 60mg