Welcome to our little corner of Sicilian sweetness! Today, we have a special treat for you: the Fedora Cake.
This exquisite dessert captures the true essence of Sicily and is bound to leave your taste buds begging for more.
With its luscious creamy center and a heavenly ricotta cream, this cake is perfect for any occasion, whether it’s a cozy family gathering or a fancy dinner party.
Now, let’s talk about the star of this show – sheep milk ricotta.
It’s an iconic ingredient in Sicilian cuisine and its delicate flavors are an absolute delight in pastries.
But that’s not all – ricotta is also a powerhouse of nutrition!
It’s low in calories but packed with high-quality protein, calcium, and essential minerals that contribute to our well-being.
To create the perfect Fedora Cake, you need to put a little bit of love and attention into the preparation process.
Start by sourcing the freshest sheep milk ricotta you can find.
It’s best to drain it overnight for a superbly smooth and creamy consistency. But don’t worry! We’ve got you covered every step of the way on this culinary adventure.
Are you ready to learn the secrets behind a flawless ricotta cream?
Get ready to indulge your senses with the incredible Fedora Cake that will transport you straight to the heart of Sicily!
Yields and Prep Times
- Serves: 4 people
- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Total Time: 1h 15m
Nutritional Values per Serving of Fedora Cake with Ricotta
- Calories: 420 kcal
- Carbohydrates: 45 g
- Proteins: 13 g
- Fat: 21 g
- Sugar: 28 g
- Fiber: 1 g
Ingredients
Sponge cake
- 100 g flour
- 40 g potato starch
- 4 medium-sized eggs
- 120 g granulated sugar
- Zest of one lemon
- 1 vanilla bean
- Salt
Ricotta filling
- 1 kg sheep ricotta cheese
- 150 g powdered sugar
- 70 g dark chocolate chips
Syrup
- 0.2 dl water
- 200 g granulated sugar
- Zest of one orange
- 1 shot of rum
Decoration
- 120 g toasted almond flakes
- 50 g chopped pistachios
- Candied cherries
Directions
- The first step in preparing the Fedora Cake is to make the sponge cake. Start by beating the egg whites until stiff peaks form, gradually adding the granulated sugar while continuing to beat until the mixture is well incorporated.
- Add one yolk at a time and vanilla, continuing to beat until fully incorporated.
- Add the lemon zest, flour, a pinch of salt, and potato starch, gently stirring.
- Pour the mixture into a previously greased and floured cake pan.
- Bake in a preheated static oven at 175°C (347°F) for about half an hour. Then, remove the cake pan from the oven and let the sponge cake cool.
- Let’s move on to preparing the ricotta cream. Sift the dry ricotta and add powdered sugar, mixing well.
- Add the chocolate chips to the cream and let it rest in the refrigerator.
- We will then prepare the syrup: Pour the water into a small saucepan and add sugar and grated orange zest. Bring to a boil, stirring to dissolve the sugar. Turn off the heat and add the rum.
- Now let’s define the Fedora Cake. Cut the sponge cake in half and place one of the halves on a serving plate, soaking it with the syrup.
- Starting from the outer edges, fill with the ricotta cream using a pastry bag.
- Spread the cream evenly using a spatula and place the other half of the sponge cake on top, also soaked in the syrup.
- For the final decoration, use the remaining ricotta cream to evenly cover the surface of the cake.
- Create cream curls on the surface of the cake and place a candied cherry on each curl.
- Cover the side edges with almond flakes and decorate the surface of the cake with chopped pistachios.
- Let it rest in the refrigerator for a couple of hours, then serve the Fedora Cake and enjoy.
Wine Pairing
We suggest pairing the Fedora Cake with a good glass of Moscato di Pantelleria Naturale.
This wine is truly special, with its color ranging from golden yellow to amber.
Its fragrant aroma and typical sweet and aromatic flavor perfectly complement the rich and complex flavors of the cake.
The ideal serving temperature for this perfect pairing is usually between 8°C and 10°C (46°F-50°F), ensuring that you can fully appreciate the taste nuances.
The sweetness of the Moscato di Pantelleria Naturale harmonizes perfectly with the Fedora Cake, creating a symphony of flavors that will delight your palate.
How to Store Fedora Cake with Ricotta
- Conservation in the refrigerator: Store the Fedora Cake in an airtight container in the refrigerator to keep it fresh and tasty. It can be stored for a maximum of 2-3 days. Keep in mind that the ricotta cream may lose its consistency if stored for too long.
- Freezing: If you want to preserve the cake for a longer period, you can freeze it. Cut it into individual portions and wrap them carefully in plastic wrap, and then in a freezer bag. The cake can be stored in the freezer for about 1-2 months. Before serving, thaw the portions in the refrigerator.
- Pay attention to fresh ingredients: Since the Fedora Cake contains fresh ingredients like ricotta cream, it is important to pay attention to the expiration date of the ingredients used and their freshness. Make sure the ricotta is of high quality and not expired before starting the preparation.
Your Culinary Adventure with Ricette di Sicilia: Fedora Cake with Ricotta
So, you have completed your culinary adventure in creating the Fedora Cake, a masterpiece of Sicilian tradition.
This dessert, with its soft sponge cake, ricotta cream, and touches of chocolate, almonds, and pistachios, is an ode to the pleasure of the palate.
We are certain that you have appreciated the recipe and that you will share it with friends and family.
The Fedora Cake is much more than a simple dessert, it is an experience that encompasses the warmth and richness of Sicilian cuisine.
Enjoy your meal and see you on the next culinary adventure!
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