Creamy coffee cake Quick and easy recipe – Gordon Ramsay’s version

Print Friendly, PDF & Email


Print Friendly, PDF & Email

Creamy coffee cake: a sweet made with ricotta and without flour, with the unmistakable aroma of coffee. A cross between tiramisu and cheesecake. Easy to make. I used a 22 cm diameter cake pan, to get a higher cake just use a 20 cm cake pan

Ingredients for a 22 cm cake pan

  • 500 gr of cow's milk ricotta
  • 120 grams of granulated sugar
  • 50 gr of espresso coffee
  • 50 grams of milk
  • 3 eggs
  • 20 gr of corn starch
  • 1 sachet of vanillin (or 1 teaspoon of vanilla essence)
  • unsweetened cocoa powder

****

How to make a creamy coffee cake

  1. We prepare a 2-cup mocha. And set aside 1 full cup of coffee (50 g) and let it cool to room temperature.
  2. Beat the eggs with the sugar for a couple of minutes until the mixture is light and fluffy, add the ricotta (preferably sifted), the cup full of coffee (50 g), the milk, the vanilla (or the vanillin sachet) and mix everything with an electric mixer. Finally, add the corn starch (Maizena), and mix.
  3. We line the mold with parchment paper and pour the mixture into the pan.
  4. We put in a preheated static oven at 170 ° for 60 minutes.
  5. Let it cool, sprinkle with unsweetened cocoa powder and serve.

Creamy coffee cake "width =" 449 "height =" 295 "srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/Creamy-coffee-cake-Quick-and-easy-recipe-Gordon-Ramsays.jpg 640w, https: // www .sempliceveloce.it / wordpress / wp-content / uploads / 2019/03 / Torta_cremosa_al_Caffe_02-300x197.jpg 300w "sizes =" (max-width: 449px) 100vw, 449px

Creamy coffee cake "width =" 449 "height =" 295 "srcset =" https://www.gordon-ramsay-recipes.com/wp-content/uploads/1613120412_863_Creamy-coffee-cake-Quick-and-easy-recipe-Gordon-Ramsays.jpg 640w, https: // www .sempliceveloce.it / wordpress / wp-content / uploads / 2019/03 / Torta_cremosa_al_Caffe_05-300x197.jpg 300w "sizes =" (max-width: 449px) 100vw, 449px

N.B. I recommend sifting the ricotta before adding it to the bowl. If the cake takes too much color on the surface, put a sheet of aluminum foil on the top shelf of the oven to prevent it from burning.

It can be stored for a couple of days under a glass bell (in winter) while in summer it is preferable to keep the dessert in the fridge.

Creamy coffee cake "style =" width: 640px;

Enjoy your meal!

3.1

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close