Le Gâteau Nuage Ricotta & Pêches 🍑✨

Ricotta & Peach Cloud Cake 🍑✨ Ingredients For the cake 3 eggs 1 pinch of salt 100g sugar 100ml vegetable oil 100ml milk 185g flour 15g baking powder Ricotta filling 350g ricotta cheese 80g sugar 1 egg 15g cornstarch Zest of 1 lemon Vanilla extract 250g drained canned peaches in syrup Topping cream 200g cream cheese 60g icing sugar 150g cold heavy cream Decoration Icing sugar Lemon zest Thin peach slices Detailed steps Prepare the oven Preheat the oven to 180°C (350°F) conventional or 170°C (325°F) fan-forced Lightly butter and flour a 22-24 cm round cake tin. Make the batter In a large bowl, whisk the eggs, salt, and sugar for 2-3 minutes until the mixture lightens in color. Add the oil, then the milk, mixing gently. Add the dry ingredients Stir in the sifted flour and baking powder. Mix until you have a smooth, lump-free batter. Prepare the ricotta cream In a separate bowl, combine the ricotta cheese and sugar. Add the egg, cornstarch, lemon zest, and vanilla. Whisk until smooth and airy. Add the peaches Cut the well-drained peaches into pieces and gently fold them into the batter. Assemble the cake Pour about two-thirds of the batter into the prepared tin. Spread the ricotta cream evenly over the peaches, then top with the peach pieces. Finish by swirling the remaining batter into the batter to create a marbled effect. Baking Bake for 40 to 50 minutes. If the top browns too quickly, lightly cover with aluminum foil after 30 minutes. Prepare the topping Whip the cream cheese with the powdered sugar. Gradually pour in the cold heavy cream and continue whipping until you obtain a thick and light cream. Decorate Once the cake is completely cooled, spread or pipe the cream on top. Dust with powdered sugar and add a few lemon zest strips or thin peach slices. Storage Keep refrigerated for up to 3 days and serve chilled or slightly warmed. If you like simple and delicious recipes, please like, comment, and subscribe. #cloudcake #ricottacheese #homemadedessert