Mini Ricotta Cakes

5 from 12 votes

Introducing my Mini Ricotta Cakes! Moist, rich, and irresistibly sweet, they're perfect for any occasion. Elevate your dessert game today!

Prep Time1

Cook Time25

Resting time1 30

Total Time2 55

Course: Dessert

Cuisine: European

Servings:

Calories: 412kcal

Author: Claudia Ciorteanu

Equipment

Rolling Pin
Round cookie cutter or a glass
Parchment paper or baking mat

Ingredients

Dough Ingredients

3 ¾ cups flour (500 g)
¼ cup sugar (50 g)
2 tablespoons unsalted butter (25 g)
0.53 ounces fresh yeast (15 g) or 2 ¼ teaspoons dry yeast (7 g)
1 cup + 1 tablespoon skimmed milk (250 ml)
2 yolks
1 pinch salt
1 tablespoon vanilla extract

Cheese Filling

1 ¾ cups ricotta (400 g)
½ cup sugar (100 g)
2 yolks
⅔ cup raisins soaked in water and 1 tablespoon of rum extract (100 g)
1 teaspoon grated lemon peel
1 teaspoon coarse semolina

Egg Wash Ingredients

1 egg yolk
2 tablespoons milk

Instructions

Dough Preparation: In a large bowl, combine slightly warm milk, melted butter, sugar, vanilla extract, yeast, and 3 tablespoons of flour. Mix until well combined using a balloon whisk. Let it rest for 10 minutes.
¼ cup sugar, 2 tablespoons unsalted butter, 0.53 ounces fresh yeast, 1 cup + 1 tablespoon skimmed milk, 1 tablespoon vanilla extract, 2 yolks
Add the yolks, flour, and salt to the mixture. Knead the dough using a stand mixer or by hand for 5-10 minutes.
3 ¾ cups flour, 2 yolks, 1 pinch salt
Transfer the dough onto a work surface and shape it into a ball using a splash of oil. Place it into a greased bowl, cover with cling film, and let it rise for 1 hour.
Cheese Filling: Start by softening the raisins. Place them in a bowl and cover them with warm water. Let them soak for about 10 minutes, then drain and squeeze them well. Add a splash of rum essence and set aside until used.
⅔ cup raisins soaked in water and 1 tablespoon of rum extract
In a large bowl, combine all ingredients for the filling and mix until a homogeneous mixture forms. Then, add the softened raisins and mix again. Set aside until ready to use.
1 ¾ cups ricotta, ½ cup sugar, 1 teaspoon grated lemon peel, 1 teaspoon coarse semolina
Shaping the Ricotta Cakes: Roll out the dough on a floured surface into a 1.5 cm thick sheet.
Using a round shape with a diameter of 10 cm, cut out the dough and place the shapes on an oven tray lined with baking paper (leave a space of about 3-4 cm between each shape).
Cover the tray with a towel and let the shapes rise for another 30 minutes.
When doubled in size, press the center of each shape with the bottom of a glass with a smaller diameter, about 5 cm.
Fill each shape with 2-3 tablespoons of the cheese filling and brush the edges of the pastries with the mixture of yolk and milk.
1 egg yolk, 2 tablespoons milk
Baking: Bake them in a preheated oven at 180°C for about 20-25 minutes or until golden brown.
Remove from the oven and let them cool for a few minutes, then dust them with vanilla sugar. Enjoy!

Video

Notes

Step-by-Step Guide: You’ll find a helpful step-by-step guide to making this recipe on my blog. The photos make it easy to follow along.

Substitutions & Twists: I’ve listed some great substitutions and variations in the post above, so you can customize the dish to your liking.

Storage: Store the mini ricotta cakes in an airtight container in the refrigerator for up to one week.

Tip 1: Make sure to mix the cheese filling thoroughly for a smooth texture.

Tip 2: Distribute the batter evenly between the cakes for consistent results.

Tip 3: Keep an eye on the baking time to avoid overcooking these mini ricotta cakes.

Nutrition