Looking for the perfect dessert to impress your guests? Try this delectable cake - it's bursting with sweetness and creaminess!
INGREDIENTS
- 350g almond meal
- 140g unsalted butter, melted, cooled
- 65g caster sugar
- 21/2 tbsp dried chamomile flowers (Click Here to Purchase), plus extra to serve
- 11/2 titanium-strength gelatine leaves
- 150g pure icing sugar
- 400g firm ricotta, at room temperature
- Finely grated zest of 11/2 lemons and juice of 1 lemon
- 180g good-quality mascarpone at room temperature
- 150ml thickened cream, whipped
WHITE CHOCOLATE GANACHE
- 23/4 titanium-strength gelatine leaves
- 210ml thickened cream
- 320g white chocolate, finely chopped
- 240g Greek yogurt
INSTRUCTIONS
First things first, let's get that oven preheated to 180°C. Please remove your trusty 25.5cm springform cake pan, give the base and sides a good greasing, and line it with baking paper. This will ensure your cake comes out perfectly and with no hassle.
Let's make an irresistibly delicious base! Just blend almond meal, butter, caster sugar, and salt flakes until perfectly combined. Then, press this heavenly mixture into the bottom of your pan and bake it until it turns a lovely golden hue. It should take up to 16 minutes. After that, let it cool down completely, and you're all set!
Want to create a delectable ricotta layer? Here's how! Start by infusing 2 tsp of chamomile with boiling water (1/3 cup or 80 ml) and let it sit for 10 minutes. Soak the gelatine in cold water for 5 minutes until soft. In a food processor, grind icing sugar and two tbs of chamomile. Add ricotta, lemon zest, juice, and combine everything in the processor. Squeeze gelatine to remove excess water and add it to the hot chamomile mixture. Stir until dissolved, then strain into ricotta mixture and combine. Use a fine sieve to strain the mixture and fold in mascarpone and cream. Spread everything over a cooled base, and wait for it to chill for an hour.
Let's make the mouthwatering white chocolate layer. - first, soak the gelatine in cold water for 5 minutes to soften. Heat cream in a saucepan until hot. Don't let it boil. Squeeze excess liquid from gelatine, add it to the cream, and stir thoroughly. Pour the hot cream mixture over the chocolate in a heatproof bowl, then whisk until smooth. Add yogurt, whisk again, then spread over the ricotta layer. Please put it in the fridge for 3 hours or overnight for it to set. Once it's done, transfer it to a serving platter, and sprinkle some extra chamomile on top for good measure. Yum!