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Ricotta cake | Charalambides Christis

George Erotokritou
Suitable for vegetarians
November 20, 2023

Delicious Ricotta cake!

Prep Time
Cook Time


For the base

  • 400 g. Chrysi Zymi Puff Pastry
  • 100 g. Sugar
  • 100 ml Water

For the filling

  • 350 ml Charalambides Christis Dairy Cream with 35% fat
  • 100 g. Powdered sugar
  • 400 g. Charalambides Christis Fresh Anari (the big pot)
  • 300 g. Cherry Jam


For the base

  1. Take the Chrysi Zymi puff pastry sheets and using a round lid of a saucepan, 23 cm in diameter, cut the sheets into a round shape with a knife.
  2. Carve one of the two sheets again, creating triangles with the help of a ruler.
  3. Place them on two baking sheets lined with non-stick paper and pierce the surface of the puff pastry with a fork.
  4. Lightly brush the surface of the puff pastry with water using a brush and sprinkle with sugar. Bake in a preheated oven at 180 degrees Celsius for 20 minutes. Then, set them aside to cool.

For the filling

  1. In the mixer bowl, beat the cream with the powdered sugar until it becomes whipped cream.
  2. Then transfer it to a bowl and carefully mix it with a spatula with the fresh anari.
  3. Transfer the mixture to the refrigerator for an hour.

Assembling the cake and baking

  1. Take a round tray, 23 cm in diameter, and assemble the dessert, starting with the first baked sheet of puff pastry, the whole one.
  2. Then add the filling, followed by generous portions of jam, and finally, the other puff pastry that you cut into triangles.
  3. Transfer the dessert to the refrigerator for 1 hour, unmold and serve.
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