Roasted Strawberry and Ricotta Cake - A Recipe from Bake from Scratch

      This Roasted Strawberry and Ricotta Cake is a multi-layer dessert that beautifully blends the creamy texture of BelGioioso® Ricotta con Latte® Cheese with the sweet depth of strawberries roasted in the oven. Finished with whipped mascarpone and fresh berries, it is a delightful and refreshing dessert ideal for gatherings in spring and summer.

      Makes 1 (9x5-inch) cake

      **Ricotta Cake**

      - 1¼ cups (250 grams) granulated sugar

      - 1 teaspoon (2 grams) lemon zest

      - ⅔ cup (150 grams) unsalted butter, softened

      - 3 large eggs (150 grams), at room temperature

      - 1 cup (220 grams) BelGioioso® Ricotta con Latte® Cheese, at room temperature

      - 2 teaspoons (8 grams) vanilla extract

      - 1¾ cups (219 grams) all-purpose flour

      - 2 teaspoons (10 grams) baking powder

      - ½ teaspoon (1.5 grams) kosher salt

      **Whipped Mascarpone**

      **Roasted Strawberries**

      **Fresh strawberries, for serving**

      **Roasted Strawberries**

      - ¾ pound (340 grams) fresh strawberries, hulled and halved

      - 2 tablespoons (24 grams) granulated sugar

      **Ricotta Cake**

      Preheat the oven to 325°F (170°C). Grease a 9x5-inch loaf pan with flour baking spray. Line the pan with parchment paper, allowing the excess to hang over the edges. In the bowl of a stand mixer, mix sugar and lemon zest by hand until well blended and aromatic. Add the butter and, using the paddle attachment, beat at medium speed until light and fluffy, about 4 to 5 minutes, pausing to scrape the paddle and the sides and bottom of the bowl. Incorporate the eggs one at a time, mixing until blended after each addition and scraping as needed. Mix in the ricotta and vanilla.

      In a separate bowl, whisk together flour, baking powder, and salt. With the mixer on low speed, gradually add the flour mixture to the sugar mixture, mixing until just combined and scraping as necessary. Pour the batter into the prepared pan. Firmly tap the pan on a kitchen towel-lined counter to level the batter and eliminate any air bubbles. Bake until golden brown and a wooden pick inserted into the center comes out clean, around 1 hour and 15 to 20 minutes. Allow to cool in the pan for 10 minutes. Using the overhanging parchment as handles, lift out of the pan and let it cool completely on a wire rack. Clean the loaf pan and line it with plastic wrap, letting the excess hang over the sides.

      Using a serrated knife, even out the top of the cooled cake if needed. Carefully slice the cake horizontally into 3 layers. Spread a third of the Whipped Mascarpone (about 1 cup or 180 grams) on the bottom of the prepared pan. Place one layer of cake on top, then spread half of the Roasted Strawberries (about ⅓ cup or 65 grams) over the cake layer. Repeat with the remaining Whipped Mascarpone, cake layers, and Roasted Strawberries, finishing with a cake layer on top. Fold the plastic wrap over the top to cover and refrigerate for at least 1 hour before serving, ideally overnight.

      When ready to serve, remove the cake from the refrigerator, uncover it, and invert it onto a serving plate. Carefully take off the plastic wrap. If desired, smooth the top and sides of the cake with a small offset spatula. Serve with fresh strawberries. Store in an airtight container in the fridge for up to 3 days.

      **Whipped Mascarpone**

      In the bowl of a stand mixer fitted with the whisk attachment, combine mascarpone, confectioners’ sugar, vanilla bean paste, and salt, and beat at medium speed until smooth and well mixed; scraping the whisk and the sides and bottom of the bowl as necessary. With the mixer still on medium speed, gradually add cold cream while mixing until fully combined. Increase the speed to medium-high and beat until soft peaks form, stopping to scrape as needed. Use immediately.

      **Roasted Strawberries**

      Preheat the oven to 375°F (190°C). Line a large rimmed baking sheet with foil. In the prepared pan, toss the strawberries with sugar until they are well mixed; spread them out in a single layer. Bake, stirring every 10 minutes, until the berries are very soft and aromatic, and the juices have thickened slightly, about 30 to 35 minutes. Allow to cool completely on the pan on a wire rack. Transfer the strawberries and their juices into a food processor bowl, and pulse until smooth. Cover and refrigerate until ready to use.

      We’d love to hear how it turned out!