Italian Love Cake | ide resep mudah untuk anda

Here's the thing, I have fifteen boxes of yellow cake mix in my cupboard. Don't ask why or pass judgement I just do. I needed to do something with them so had been on the hunt for new and fun ways to use cake mix. What a calling right?

I found this recipe printed on a piece of paper...no original origin.

The name hooked me so I had to make it...thank you to whomever came up with it.

This cake was simple to prepare and very delicious. The bottom is a generous layer of sweetened ricotta cheese giving it a sponge-like texture. You have to love a good sponge-cake to love this recipe. I admit I do.

The cinnamon-sugar topping and the moist cake in the middle are just more bonus features this cake has to offer.

This makes a large cake, so serve it to a crowd. With some espresso of course.

Let's make it...

Ingredients

Cake:
1 package cake mix (yellow or lemon)
1/3 cup vegetable oil
11 large eggs, divided
3 lbs whole milk ricotta cheese, drained
3/4 cup granulated sugar
1 Tablespoon pure vanilla extract (not imitation)
water
Limoncello, Frangelico or Anisette (optional)
Topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1/4 cup packed dark brown sugar
1-1/2 teaspoons ground cinnamon
1/2 teaspoon table salt
6 Tablespoons unsalted butter, cut into 1/2" squares, chilled

Directions

You will first need to drain your ricotta cheese by wrapping it in a double layer of cheesecloth. Place it in a colander and weigh it down with 4 or 5 heavy cans from your pantry. Drain over a bowl in the refrigerator for an hour.
Prepare your cake mix according to instructions on the box. This will most likely include three eggs, 1/3 vegetable oil and 1-1/4 cups water. You can replace a 1/4 cup of the water with a 1/4 cup Limoncello (as I did), Frangelico or Anisette. This is optional. Just use all water if you don't want to add liqueur. Set aside.
In a large bowl with a mixer on medium speed, beat until smooth and fluffy, 8 large eggs, drained ricotta cheese, granulated sugar and vanilla extract.
Grease and flour a 10 x 15 glass pan (I used Baker's Joy). Pour the prepared cake mix into the pan and spread evenly. Carefully pour the ricotta mixture over the cake mix. DO NOT BLEND THE TWO BATTERS TOGETHER. Very, carefully smooth the ricotta mixture out.
Place in a 350 degree F oven for 1 hour and 10 minutes or until a toothpick inserted in the middle comes out clean.
While the cake is cooling make the topping.
In a food processor blend flour, granulated sugar, dark brown sugar, ground cinnamon and salt. Pour the mixture into a bowl and with a pastry cutter, cut in butter until the mixture looks like wet sand.
Let the cake cool for 1/2 an hour then sprinkle cinnamon-sugar crumbles over the cake.
Serve with some gelato or espresso and enjoy!