Ricotta Beet Cake
Ricotta cake layers with a whipped ricotta filling, beet frosting and a beet glaze.
Ingredients
For the Ricotta
- 4 cups (960 g) whole milk
- 1 1/2 cups (346.5 g) heavy cream
- 1 teaspoon (5.6 g) salt
- 3 tablespoons (43 g) white wine vinegar, distilled vinegar or lemon juice
For the Cake
- 3 cups (360 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1 teaspoon (5.6 g) salt
- 1 cup (218 g) grapeseed oil or other light oil
- 1 3/4 cups (350 g) sugar
- 3 eggs room temperature
- 1 tablespoon orange zest about one large orange
- 2 cups (480 g) ricotta cheese store-bought or homemade
For the Whipped Ricotta Filling
- 2 cups (480 g) homemade ricotta recipe above
- 1 tsp (4.2 g) orange extract
- 3/4 cup (93.75 g) powdered sugar
- 1/4 cup (57.75 g) heavy whipping cream
For the Beet Puree
- 3 whole beets
- 1 tablespoon (13.6 g) olive oil
- 1 teaspoon (3 g) thyme
- 1 tablespoon orange zest about one large orange
- Juice of one large orange
For the Beet Frosting
- 2 cups (452 g) unsalted butter slightly cold
- 6 cups (750 g) powdered sugar measured and then sifted
- 4 tablespoons (57.75 g) heavy whipping cream
- 1 teaspoon (4.2 g) vanilla extract
- 2 tablespoons (31.25 g) beet puree recipe above
- *This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you’ll want to make an extra 1/2 batch.
For the Beet Glaze
- 1/4 cup (62.50 g) beet puree
- 1/2 cup (62.5 g) powdered sugar measured and then sifted
- 3 tablespoons (45 g) whole milk
Instructions
For the Ricotta
- Combine the whole milk, cream and salt in a large pot over medium heat. Bring the mixture to a boil and let boil, while stirring occasionally, for about 5 minutes.
- Once the mixture has boiled for a few minutes, turn the heat off and add the vinegar. Give the mixture a stir and then let it sit for about 5 minutes. You'll see the mixture start to separate into thick parts and thin parts.
- Place a mesh strainer over a large bowl and then place a damp cheese cloth over the mesh strainer. Pour the milk mixture over the cheese cloth. Let the mixture strain for about an hour. Discard the liquid in the bowl and pour the ricotta in a bowl to chill until ready to use. Can be made ahead of time and store in the fridge for about 3 to 5 days.
For the Cake
- Preheat the oven to 350 degrees F. Prepare three 8-inch or four 6-inch cake pans with spray, parchment paper and spray again. Set aside.
- In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside
- Cream the grapeseed oil and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute. Stir in the orange zest.
- Add the eggs, one at a time, until incorporated. Scrape down the sides of the bowl.
- With the mixer on low, alternately add the flour mixture and the ricotta, starting and finishing with the flour. Combine until incorporated.
- Evenly distribute the batter among the three cake pans (about 16 ounces of batter in each 8-inch pan or 12 ounces In each 6-inch pan) and bake for 23 to 25 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.
- Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.
For the Whipped Ricotta Filling
- Combine the ricotta, powdered sugar and orange zest in a food processor. Blend until smooth.
- In a separate bowl, beat the heavy whipping cream until very stiff peaks form. Fold in to the ricotta mixture. Use right away.
For the Beet Puree
- Preheat your oven to 425. Wash and peel your beets. Cut into cubes.
- Toss the beets with the thyme, orange zest and olive oil and bake for about 30 minutes, until tender.
- Combine the beets and orange juice in a blender or food processor and blend until smooth.
- Let cool completely before using.
For the Beet Frosting
- In a stand mixer fitted with the paddle attachment, beat the butter and on medium speed for about 1 to 2 minutes, until light and fluffy.
- With the mixer on low, gradually add the powdered sugar, one cup at a time, until incorporated.
- Keeping the mixer on low, add the cream, vanilla extract, and beet puree.
- Turn the mixer to medium and beat the frosting for 3-5 minutes.
- To remove air bubbles from the frosting, use a wooden spoon to stir and push out the air bubbles.
For the Beet Glaze
- In a small bowl, whisk together the beet puree, whole milk and powdered sugar. Store in the refrigerator until ready to use.
ASSEMBLY
- Place the first cake layer, top side up (crumb side up), on a cake board or cake plate.
- Pipe a rim of the beet frosting around the edge of the cake, about 1/4-1/2 inch in from the very edge of the cake. The rim should be about 1/4-1/2 inch high, as well.
- Using an offset icing spatula, spread about 3/4 cup of the ricotta filling over the cake layer. Make sure to get eye level with the cake to make sure the filling is level and be careful not to overfill the filling. If you add too much, your cake will slide around as you frost the sides. You won't use all of it between the two layers. Reserve leftovers to serve a little with each slice of cake.
- Repeat these last few steps with the second cake layer and filling.
- Place the final cake layer, top side down and apply a thin layer of beet frosting around the entire cake. Freeze the cake for 10 to 15 minutes to set the crumb coat.
- After the crumb coat is set, finish frosting the cake with the remaining frosting.
- Garnish with beet glaze and pistachios. Serve each slice of cake with beet glaze on the side.