Champagne cake with ricotta cream

Beautiful and delicate cake just melts in your mouth.

Ingredients

• For test:
• Eggs - 6 pcs.
• Sugar - 210 g
• Flour - 130 g
• Vanilla sugar - 10 g
• Champagne - 130 ml + 50 ml for cream
• For cream:
• Ricotta cheese - 200 g
• Sugar - 2 tbsp
• Juice (any) - 100 ml
• Champagne - 50 ml
• Heavy cream 30% - 150 ml
• White chocolate without additives - 1 bar
• Flour - 25-30 g
• For decoration:
• Dark chocolate 70% cocoa - 1 bar
• Frozen strawberries - 30 g
• Cinnamon sticks - 2 pcs.
• Coconut crumb - 20 g

Directions

1. The yolks are separated from the proteins, the latter are removed in the refrigerator. Add vanilla sugar and half the normal sugar to the yolks, grind until the sugar grains disappear. When the mass begins to acquire a beautiful light yellow hue, gradually add champagne and mix well.
2. Pour cold water into an empty bowl (you can still throw ice cubes), take the proteins out of the refrigerator, put them in an "ice" bath and start beating with a mixer at low speed. When the proteins begin to increase in volume and a wavy trace begins to appear from the mixer, add the remaining sugar. The egg whites are whipped when they do not fall out of the overturned bowl.
3. We cover the form with a diameter of 26 cm with baking paper, do not lubricate with oil, because. it prevents the dough from rising during baking.
4. Add a third of the proteins to the yolk mass and mix gently, add the pre-sifted flour, mix gently from bottom to top.
5. We shift the dough to the rest of the proteins and mix gently again.
6. We put in an oven preheated to 180 degrees for 30-35 minutes.
7. The biscuit is ready when it returns to its original shape when pressed with a finger. Let cool first in the oven. We take it out, separate it along the edge with a small knife, take it out of the mold onto a plate, cut it into two cakes and leave it to rest for at least 3-5 hours.
8. Cream preparation:
9. Mash ricotta with sugar, add juice and champagne and mix well.
10. Melt white chocolate in a "water bath", add a piece of butter so that the chocolate does not harden, cool slightly and add to the total mass, mix. Add flour and mix everything well. Whip the cream and add it to our cream.
11. Assembling the cake:
12. Soak the cakes with cognac or any other alcohol or syrup. We coat with cream, fasten, we also coat with cream on top.
13. For decoration - defrost strawberries, drain excess liquid, melt bitter chocolate, dip strawberries in chocolate and decorate the cake. We lay the side of the cake with chocolate, sprinkle with coconut crumbs and finish with cinnamon sticks.
14. The center of the ricotta cake can be "waved" with a fork. (I sprinkled the middle of the cake with multi-colored sugar (streusel), because in the middle of the cake I got ugly stains and I had to hide them.)
15. Cake with ricotta cheese is ready, you can eat!