Ricotta Cake

Ingredients

• 250 g rye bread crumbs
• 2 tbsp sugar
• 120 g butter
• 8 sheets gelatin
• 750 g ricotta cheese
• 1 untreated lemon (zest)
• 100 g rosemary honey
• 2 tbsp vanilla sugar
• 40 ml lemon liqueur
• 400 ml whipping cream
• 2 handfuls blackcurrants
• powdered sugar (for dusting)
• 1 sprig rosemary

Instructions

1. 1.

   For the base, crush the rye bread crumbs in a food processor until fine. Add the sugar and heat in a pan over medium heat, letting it caramelize slightly. Remove from heat, add butter, mix and let melt. Press the mixture into the bottom of a springform pan lined with parchment paper, smoothing evenly. Chill in the refrigerator.

2. 2.

   For the filling, soak the gelatin sheets in cold water. Mix the well-drained ricotta with lemon zest, rosemary honey (warm slightly if needed), and vanilla sugar. Warm the liqueur and dissolve the pressed gelatin into it. Stir 3-4 tbsp of this mixture into the ricotta blend, then fold in the whipped cream. Spread the filling over the rye base, smoothing the top. Chill for at least 4 hours until set.

3. 3.

   Remove from the pan when well chilled and place on a cake plate. Rinse the blackcurrants and pat dry lightly. Dust with powdered sugar and arrange on top of the cake. Garnish with sprigs of rosemary before serving.