Skip to main content

Petaled Ricotta Layer Cake with Vanilla Buttercream


When one of your best friends is turning 45, you celebrate with a party...and cake! And because she, I, and one of our other friends are permanent residents of Testosterone Land (we all have two boys plus husbands...that's a lot of testosterone), I decorated the cake with flowers. Lots of flowers.

Happy birthday, Jenn! Here's to over 3 decades of friendship and looking forward to 3 decades more.


Petaled Ricotta Layer Cake with Vanilla Buttercream
Please note that this is more dense, like a cheesecake. So you don't need very large slices when  you're serving. And I probably didn't need the three layers...

When I can't get petals from gardening friends, I like to get my organic flowers from Gourmet Sweet Botanicals. I went with pansies and marigolds for this cake.



Ingredients
Ricotta Cake makes three 8" rounds
  • 1 C organic granulated sugar
  • 2 C butter, softened
  • 4 C whole milk ricotta
  • 1 t orange blossom extract
  • 1 t pure lemon extract
  • 1 t vanilla paste
  • 6 eggs
  • 2 C flour
  • 2 t baking powder

Vanilla Buttercream

  • 1 C softened butter
  • 4 C organic powdered sugar
  • 1 t vanilla paste
  • 1 t pure lemon extract
  • 2 T milk

Filling and Flowers

  • 4 T lemon curd (recipe included in my post here) + more for serving
  • 2 T rhubarb curd + more for serving
  • organic pansies
  • organic marigolds

Procedure
Ricotta Cake
Preheat oven to 350 degrees F. Line the bottoms of the baking pans with parchment paper and butter the sides.

Cream sugar and butter together until lightened and fluffy. Add in eggs, one at a time, beating between each egg. Whisk in the ricotta and orange blossom extract, pure lemon extract, and vanilla paste. Gently fold in the flour and baking powder.

Spoon batter into prepared pans. Bake for 60 minutes until the top if firm and golden. A toothpick inserted into the center should come out clean. Let cool completely before filling and frosting.

Vanilla Buttercream

Place butter and sugar in a large mixing bowl. Beat, on low, until nicely combined and creamy. Increase speed to medium and beat for another 2 to 3 minutes. Add in the vanilla paste, lemon extract, and milk. Beat for another 1 to 2 minutes until you have a nice spreading consistency.

To Assemble
Place 1 cake layer on your serving platter. Spoon 2 T lemon curd and 1 T rhubarb curd into the center of the round and spread to within 1/2" of the edge. Place another cake layer on top and repeat. After you have the third cake layer on the top, frost the cake with the vanilla buttercream. Decorate with petals as you like. 

Serve the cake with more curd, if desired.

Comments

Popular posts from this blog

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

#comfortfood: Jamie Oliver's Ossobuco with Bean Ragout

As one of Jamie Oliver's Food Revolution Day Ambassadors ( I'm the Monterey #FRD2014 rep! ) I will be sent a copy of his latest cookbook - to cook from and write about. I can't wait. I do have to laugh though, because its title is  Comfort Food . And, according to a good friend:  I only make uncomfortable food . Oh, well. I can learn! To celebrate launch day - today - I'm sharing one of the recipes. Here's Jamie Oliver's Ossobuco alla Milanese recipe from his new cookbook, Comfort Food. And here's my adaptation. I typically don't eat veal, so I went to our local butcher for some lamb shanks sliced into an osso buco-style cut; but they had just sold their last shanks. Darn. But then I noticed the "never tethered...free to roam" on the veal package and decided to go for it. I added in shelling beans to make a ragout and served it over wild rice instead of risotto. Also, I used lots of different herbs in my gremolata instead of just pa