This is a cake I made for my son’s second birthday. The base is a simple sponge, there are so many recipes around that it doesn’t make sense to write one here. But what I wanted to be special is the cream. Not an easy task, as I didn’t want the cake to be too heavy and too sweet, and butter cream is oh so typical. I was very pleased by the result, light and still keeps the cake moist. Secret ingredient? Ricotta and banana-cherry filling between the layers!
Here is the recipe:
2-3 ripe bananas
a handful of cherries without pits, fresh or preserved, I didn’t use that many
30 g powder sugar (yes, that little! but don’t forget the bananas, and preserved cherries add sweetness, too)
500 g ricotta
125 g cream
Beat ricotta with the powder sugar well. Beat the cream and fold carefully into the ricotta/sugar mixture. That easy!
Assembling the cake:
Make a sponge base and cut it in two. Put one sponge layer on a plate. Cut bananas in half lengthwise and put them on the cake in rounds. Distribute the cherries around. Like this:
Cover with cream. Put the second sponge layer and distribute evenly the cream on the top and the sides (the amount was more than enough for everything!)
For more inspiration head to My Creative Space here.