Nectarine-Strawberry-Ricotta-Cake
Cake
Save recipe
To save recipes, you need a free MixBuch account.
Or use the MixBuch App:
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Trial expired
You have used the two free save slots. Switch to Premium for unlimited recipes!
Get PremiumStarting at €1.49/month
Cook Time
1 h 35 min
Servings
12
Difficulty
Medium
Prep Time
55 Min
This Thermomix® recipe for Nectarine-Strawberry-Ricotta-Cake is ready in 1 h 35 min and yields 12 servings. Step-by-step guide with precise Thermomix® settings on MixBuch.
Description
This juicy nectarine-strawberry-ricotta cake is a poem! I especially like to make it in the summer when the nectarines and strawberries are really nice and ripe. The ricotta makes the cake incredibly juicy and the almonds give it a fine nutty note. A dollop of whipped cream and a few roasted almond flakes on top - simply heavenly! The cake is perfect for Sunday coffee or as a sweet ending to a barbecue. And the best thing is: it can be prepared very easily with the Thermomix®!
Ingredients (15 ingredients)
-
3 piece ripe nectarines
-
250 g Strawberries
-
4 piece Eggs (size M)
-
200 g Sugar
-
1 pinch Salt
-
250 g Ricotta
-
200 g Flour
-
1.5 tsp Baking powder
-
100 g ground almonds
-
100 g Almond flakes
-
200 g Whipped cream
-
1 Pck. Vanilla sugar
-
0.5 piece Organic lime
-
Icing sugar for dusting
-
Fat for the mold
Preparation (10 steps)
Prepare nectarines and strawberries
Wash, pit and wedge nectarines. Wash, trim and quarter strawberries. Set both aside.
Whisk eggs, sugar and salt until fluffy
Put 4 eggs, 200 g sugar and 1 pinch of salt into the mixing bowl and whisk for 3 min/speed 4 until fluffy.
Stir in ricotta
Gradually add 250 g ricotta and stir in for 30 sec/speed 3.
Mix flour, baking powder and almonds and stir in
Put 200 g flour, 1 ½ tsp baking powder and 100 g ground almonds into the mixing bowl and stir in for 20 sec/speed 3.
Pour the dough into the mold and distribute the fruit
Spread the dough in a greased, square springform pan (24 cm). Distribute nectarines and strawberries evenly on top.
Bake the cake
Bake in a preheated oven (electric oven: 180 °C/convection oven: 160 °C) for approx. 35 minutes. Let the cake cool down.
Roast almond flakes
Roast 100 g almond flakes in a pan without fat until golden brown. Remove and let cool.
Whip cream
Put 200 g whipped cream and 1 pack of vanilla sugar into the mixing bowl. Whip with the butterfly for 2 min/speed 3.5 until stiff. Remove butterfly.
Grate lime zest
Wash ½ organic lime and finely grate the zest.
Decorate the cake
Dust the cake with icing sugar and cut into pieces. Serve with a dollop of whipped cream as desired. Sprinkle with almond flakes and lime zest.
Finished cooking? Great! 🎉
Share your result with the community and download the MixBuch App!
More images
Created by
Anna Meyer
6
Rezepte
0
Kochbücher
Allergens
- Gluten-containing cereals
- Eggs
- Milk (including lactose)
- Nuts
ALL features in the app
Download the MixBuch App and save recipes offline – including MiaMix.
• Create your own recipes – from photo, URL or text
• Your favorites always with you – even offline
• Your own cookbooks & weekly plan on your phone
• Push notifications for new recipes & MiaMix updates
• MiaMix: AI cooking assistant with precise Thermomix® steps
Coming soon!
Our app is still simmering on speed 4 – almost ready to serve in your country! Stay tuned.
Similar Recipes
Based on category & tags
Fruitcake with Almond-Pudding Cream
Cake
Simple Fruit Cake
Cake
Nectarine Sheet Cake
Cake
Cheesecake with Peach Slices
Cake
Strawberry Cake with Vanilla Cream and Cake Glaze
Cake
Fruity Cake with Lemon Cream
Cake
Cake with Raspberries and White Chocolate
Cake
Pineapple in Puff Pastry Coat with Coconut Cream
Cake