In keeping with the summer, this delicious cake with coffee and ricotta will be an exciting change from the standard cheesecake and bee sting, which will surprise your guests:

Ingredients – that’s what you need

  • For the dough:
  • 100 g peeled and grated almonds
  • 150 g of flour
  • 100 g of butter
  • 75 g of sugar
  • 1 teaspoon Baking powder
  • 2 ½ tablespoons Amaretto
  • 1 egg white

  • For the cream:
  • 6 eggs
  • 180 g of powdered sugar
  • 2 packets of vanilla sugar
  • 1 lemon, juice and peel
  • 600 g ricotta
  • 100 ml freshly brewed espresso
  • 250 g of melted butter
  • A pinch of salt


First you roast the peeled and grated almonds in a pan until they are golden yellow. Spread it on a flat plate and let it cool. Then you knead from the cooled almond, flour, a pinch of salt, baking powder, sugar, butter, the egg whites of an egg and Amaretto a dough that you cold for half an hour.

Meanwhile, beat the ricotta until creamy. Wash off the lemon, gently grate the skin and squeeze out the lemon. Separate egg yolks and egg whites from each of the six eggs and beat the egg yolks with 90 g icing sugar and 2 tbsp. Hot water until frothy. Then add the ricotta cream, the vanilla sugar, lemon juice and peel, the espresso and the butter gently with stirring. Beat the egg whites stiffly, add the powdered sugar piece by piece and mix with the rest of the cream.

Fill the cold dough into a spring form (26 cm diameter) and pierce it several times with a fork. Then add the ricotta cream to the dough and bake at 180 ° C (top / bottom heat) for 70 minutes. Finally, let your cake rest for at least half an hour, until you enjoy it.