INGRIDIENT :
3 cups all-purpose flour, spooned and leveled
1 tablespoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons lemon zest
3/4 cup whole milk
1/4 cup lemon juice
8 ounces unsalted butter, room temperature
2 cups granulated sugar
4 eggs, room temperature
2 teaspoons vanilla extract
METHOD:
All dry (Flour, baking soda, salt) ingredients sifted together Combine milk and lemon juice set to the side (basically making butter milk) Beat the sugar and butter together until pale, then add in eggs one at a time until incorporated well. Add your vanilla, add your flour in thirds alternating with the milk mixture until all is incorporated. Bake in three 8 inch pans line the pans with parchment paper on the bottom and spray the pans around the sides. Bake 350 for about 25 minutes or until you can put a toothpick in and it comes out clean.
FOR THE ITALIAN RICOTTA CHEESECAKE
FOR ITALIAN RICOTTA CHEESECAKE
2 Pounds Whole Milk Ricotta Cheese
( I used my homemade it’s drier and did not have to strain)
16 oz Mascarpone Cheese
1 1/2 Cups Granulated White Sugar
6 Large Eggs add one at a time till all is incorporated
2 Egg Yolks
2 Tablespoons Fresh Lemon zest
1/4 cup Heavy Cream
2 Teaspoons Pure Vanilla Extract
Bake at 325 with a bain marie bath and spray the 2 pans and place parchment paper on the bottom. Let set overnight. If you want a thinner layer or cheese cake pour into three pans same size as the cake. I did not use a spring pan for this recipe and was fine.
FOR THE CHOCOLATE MASCARPONE FILLING:
2 8 oz tubs (I purchased it this time instead of making it)
2.5 cups of heavy whipping cream
1 cup confectioners sugar
2 Tablespoons of Nutella
You can also do a kahlua simple syrup
ITALIAN BUTTERCREAM ICING:
Stable, excellent to decorate with
Light not very sweet
6 ingredients
8 Egg whites, large room temp
16 oz Granulated sugar
1/4 tsp salt
3 tbsp Kahlua liquor or whatever you would like
24 oz of Butter un-slated at room temp
8 oz of water
