Apple Ricotta Bacon Cake
Ricotta cake layers, apples, whipped ricotta filling, candied bacon, and maple buttercream.
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
- 2 tablespoons unsalted butter
- 2 large Granny Smith apples skinned and sliced
- 3 cups (360 g) all-purpose flour
- 3 teaspoons (12 g) baking powder
- 1 teaspoon (5.6 g) salt
- 1 cup (218 g) olive oil
- 1 3/4 cups (350 g) sugar
- 3 eggs room temperature
- 2 cups (480 g) ricotta cheese store-bought , room temperature
For the Whipped Ricotta Filling
- 2 cups (480 g) homemade ricotta recipe above
- 3/4 cup (93.75 g) powdered sugar
- 1/4 cup (57.75 g) heavy whipping cream
For the Candied Bacon
- 1 lb applewood smoked bacon cut into quarter inch pieces
- 1/2 cup (110 g) brown sugar, packed
- 1/3 cup (113 g) maple syrup
- 1/4 cup (57.5 g) apple cider vinegar
For the Maple Buttercream
- 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) maple extract
- *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.
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 325 degrees F. Prepare three 8-inch pans with nonspray, parchment paper, and spray again. Set aside.In a medium saucepan, cook the apples and butter together over medium heat until apples soften just slightly. Line TWO of the pans with apples. Set aside.
- In a medium sized mixing bowl, whisk together the flour, baking powder and salt. Set aside
- Cream the olive oil and the sugar on medium speed in a stand mixer fitted with the paddle attachment for one minute.
- 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) and bake for 30 to 35 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 and powdered sugar 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 Candied Bacon
- Cook the bacon pieces in a skillet until slightly crispy. Add the brown sugar, maple syrup and apple cider vinegar. Cook until the mixture thickens slightly. Spread the mixture over parchment paper to cool completely.
For the Maple Buttercream
- 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 and maple extract
- 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.
ASSEMBLY
- Place the first cake layer, top side up (apple side up), on a cake board or cake plate.
- Pipe a rim of the maple buttercream 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. Sprinkle the candied bacon over the ricotta.
- 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 buttercream 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 buttercream.
- Garnish with dried apples.