To be prepared through the following steps:
- SPONGE CAKE
- RICOTTA CHEESE AND CREAM FILLING

TOOLKITS

MIXING BOWL, GRADUATED PITCHER, WHISK, CAKE RING, BAKING MATT, GROSS MESH SIFTER, SPONGE CAKE CUTTER, SQUEEZE BOTTLE, BAIN-MARIE, CITRUS GRATER, SPATULA, TURNTABLE (rotating footed cake stand), GLOVE, MARISA (flexible spatula)

 

SPONGE CAKE

Ingredients
1 vanilla bean
250 g eggs (5 eggs)
175 g sugar
50 g potato starch
125 g superfine flour

Method
In the bain-marie warm up to 50 °C the sugar, the eggs and the vanilla bean, then whip with a planetary mixer at speed 3 for 13 minutes. Sift twice the flour and the potato starch on a sheet of paper and gently add it in with the marisa. Place the blend into two pastry rings up to an abundant 2/3 of the height. Bake in preheated oven at 180 °C for 20-22 minutes at half-open valve. The sponge cake is cooked when a light finger pressure on the surface does not leave any mark on it. Usually small ovens do not come with a valve to drain the excess of steam; to solve this inconvenience crumple up a piece of aluminum foil and place it so that the hoven's door remains slightly open. Remove the sponge cake from the baking tins when these are still hot, sprinkle the surface with granulated sugar so that it will not stick and place it on a sheet of baking paper.

 

RICOTTA CHEESE AND CREAM FILLING

Ingredients
40 g water
g100 sugar
g100 egg yolks (5 egg yolks)
500 g cottage cheese
1 vanilla bean
12 g jelly sheets
1 lemon grated rind
1 lemon juice
800 g whipped cream

Method
In a kettle, bring to 121 °C the water and the sugar. By means of a planetary mixer, whip up the egg yolks along with the vanilla bean and very slowly pour in the cooked sugar. Add in the jelly, previously softened in cold water and dissolved in bain-marie. With a mixer, blend the cottage cheese along with the grated lemon rind and juice. Amalgamate the two so-obtained masses and stir in the whipped cream.

Assemblage
Place a steel cake ring on a cake tin covered with acetate sheets. Alternate a layer of sponge cake with a layer of ricotta crème and cream until on completion of 3 layers. Conclude covering the whole cake with the cream and decorating the surface with fresh fruit or syrup.