I really liked the pineapple and ricotta cake and thought I would repeat the experience, this time with plain apples. And to make it even more different, I made from the grated apples a topping and left the ricotta lair white and smooth. It’s very photogenic, tasty and easy to make.
Ingredients
For the ricotta lair:
- 400 grams of almond ricotta
- 250 grams of ricotta whey (or water)
- 30 grams of coconut oil
- 3 tablespoons of honey
- 2 tablespoons of white sugar
- 1 tablespoon of rum essence
- 1 tablespoon of agar agar
- 1 tablespoon of vanilla essence
For the apple topping:
- 3 large apples
- 2 spoons of sugar
- 1 teaspoon of agar agar
- A small cup of water
- A teaspoon of cinnamon
- A teaspoon of rum essence
Recipe Method
We make ricotta according to the recipe in the link, we take 400 grams for the cake and we have 150-180 grams left for other goodies. Place the ricotta in the blender along with the honey, liquid coconut oil, rum essence and vanilla essence. We blend carefully, until the composition becomes foamy and homogeneous. We put the 250 grams of whey (or water, if we used the whey for something else and don’t have it anymore) in a kettle, together with the sugar and agar agar. Put the kettle on the stove, on low heat, and stir continuously until it boils. Let it boil for 1 minute, then pour the hot liquid into the blender, over the ricotta mixture. We mix for a few seconds, then pour the result into the cake mold. I have a mold with removable edges, with a diameter of 18 cm. We refrigerate, then we take care of the topping.
We wash and grate the apples. In a small, non-stick pan, or an equally small saucepan, put the water and sugar. Let it boil on low heat for 2 minutes, then add the grated apples. We put the lid on and let it boil for about 5 minutes. Add the teaspoon of agar agar, cinnamon and rum essence, mix well, put the lid back on and leave for another 1 minute. We take the mold out of the fridge. The composition is still not well hardened, it is like a gelatin, but it has a soft crust. Put the hot apple mixture on top, level without pressing too hard so that the apples don’t sink into the ricotta, and refrigerate again. We leave 4-5 hours or better until the next day.
These amounts make 6-8 servings. Let’s not be fooled that this cake does not contain flour and not too much sugar or oil. Almonds are quite caloric. You will find that a small portion, like a few tablespoons, is enough.
