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Ricotta Crumble Cake
Ingredients
FOR THE COCOA DOUGH
  • 1 3/4 cup all purpose flour (250gr)
  • 3/4 cup powdered sugar (80gr)
  • 1 tsp baking powder
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 3 Tbsp unsweetened cocoa powder
  • 1 stick butter (115gr)
FOR THE RICOTTA FILLING
  • 2 cup ricotta (400gr)
  • 1 cup powdered sugar (100gr)
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 medium lemon, zest only
Instructions
  1. In a large bowl sift the flour, powdered sugar, baking powder, and cocoa. Add the egg yolk, a splash of vanilla extract and the melted butter.

  2. Mix everything together for a minute with a fork, then keep mixing with clean hands for few minutes in order to form a compact dough. Wrap the dough in parchment paper and refrigerate for at least 30 min.

  3. In a bowl mix the ricotta cheese, powdered sugar, 2 eggs, a splash of vanilla extract and the zest of a small lemon. Set it aside. Preheat the oven to 350F.

  4. Remove the cocoa dough from the fridge and grate it using the large holes of a cheese grater.

  5. Grease a 8-9 inch spring form pan with cooking spray and create a bottom layer with half of the cocoa flakes. Gently pat them with your hands not to have any hole. The base should be all covered so that the filling will not go through. Add the ricotta filling on top. Sprinkle the remaining half of the cocoa flakes on top.

  6. Bake the cake in the preheated oven to 350F for 25 minutes. Let the cake cool down for 10 minutes, remove from the spring form pan and enjoy.