Ricotta Cake with Lemon Curd and Berry Drizzle

(original picture credit https://www.iheartkatiecakes.co.uk/2019/10/lemon-and-blackberry-cake-with-marshmallow-frosting.html)

This recipe makes (2) 9inch rounds

ingredients:

mix together:

3 cups flour
2 cups sugar
4 tsp. baking powder
1-1/2 tsp. salt

mix together:

6 eggs
3 cups ricotta cheese
2 tsp. vanilla
1 1/2 sticks of butter, melted

frozen or fresh berries
heavy whipping cream

lemon curd recipe

directions:

Mix flour, sugar, baking powder, and salt in a large bowl and set aside. Whisk eggs, ricotta, and vanilla together until it's nice and smooth, mix in butter. Fold wet ingredients into dry ingredients. To make removal easier, line the 9 inch rounds with parchment paper and spray with cooking spray. Cook at 350 degrees for 50-55 minutes. Cool completely. After cakes have cooled, use a long bread knife to cut off the cake tops and give a more level surface to stack the cakes. Place the bottom cake, frost with half the lemon curd, spread drizzle over the curd and frost with half the whip cream, repeat for the 2nd layer. Top with fresh berries or lemon zest for decoration.

for Berry Drizzle:

crush or dice up about a cup or so of berries. Add 2-3Tbs. of sugar and a little water to get a syrup consistency. 

for Lemon Curd:

mix together:

1/2 cup lemon juice

2 tsp. of lemon zest (optional)

1/2 cup sugar

3 large eggs

cook on medium/low heat on the stove. 

stir in:

6 Tbs. butter, mashed a little

whisk until butter melts and curd becomes thick and starts to bubble

chill in fridge

for "Frosting":

whip heavy whipping cream until stiff (about 2 cups cream) add sugar until sweet tasting but not too much

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