Butter Cake with Lemon Ricotta and California Giant Mixed Berries - California Giant Berry Farms
This indulgent berry butter cake, made with ricotta cheese, works great as an after meal treat or party pleaser. A trio of berries adds a light element to this otherwise rich dessert.
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Cooking tools:
- Ice cream maker
- Hand mixer
- Fine-mesh sieve
- Microplane
- Ice cream scoop
- Baking pan
- Cooling rack
- Oven
- Stove
- Saucepan
- Mixing bowl
- Whisk
- Spatula
- Measuring cup
- Chef's knife
- Cutting board
- Airtight container
- Spoon
- Plate
Ingredients
- 1 box lemon cake mix
- 3 eggs, divided
- 1 cup butter, melted & divided
- 8 ounces cream cheese, softened
- 1 teaspoon vanilla
- 2 cups powdered sugar
- 1 lemon, zest & juice, separated
- 1½ pints California Giant blueberries, separated
- 1 cup sugar
- 1 bunch fresh mint
- 2 cups fresh ricotta
- 16 ounces sour cream
- ¼ cup corn syrup, light
- 3 tablespoons gin
- 1 pint of California Giant blackberries, split
- 1 pint of California Giant raspberries
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