Blackberry and ricotta cake

by - 03:14

Blackberry and ricotta cake

As it is so hot this summer, even in Braşov, I rarely turn on the oven. Today, however, as evening came, I decided to bake a nice cake for the end of July, especially as blackberries are here. Marcel bought them in Lunca Frumoasă, Buzău, from a gentle lady having picked them in her yard – so sweet and flavourful!

I should not forget to list the ingredients:


For the filling:

300g ricotta (or urdă)

120g sugar


For the cake layers:

3 eggs

100g sugar

200g blackberries + blackberries to put on top

40g butter (at room temperature)

1 sachet vanilla sugar

280g flour

½ sachet baking powder


At first, mix the ricotta (or urda) with the sugar and let it rest in the fridge while preparing the cake batter.

Beat the eggs with the sugar until they become fluffy. Add the blended blackberries, the butter, the vanilla sugar, the flour, and the baking powder. 

Blended blackberries

Stir with a wooden spoon and pour into a round baking pan (diametre: 20cm) with a dettachable bottom. Butter and flour the upper part, pin some parchment paper to the base.

The final batter

Bake for 25 minutes in the preheated oven, at 190°C, and let the actual cake cool. Marcel helped me cut it in half. I used two-thirds of the filling to sandwich the two cake layers and one third to cover the cake... and placed the extra blackberries on top.


...and I got such a nice colour... and the cake is truly blackberry-flavoured! J


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