Lemon Ricotta Cake with Sweetened Whipped Cream and Berries · Faith Middleton's Food Schmooze

Name: Lemon Ricotta Cake with Sweetened Whipped Cream and Berries · Faith Middleton's Food Schmooze
Ingredients: 30 tablespoons (3-3/4 sticks) unsalted butter, plus additional for the sheet pan; 1-3/4 cups plus 2 tablespoons granulated white sugar; 7 large eggs, separated (at room temperature ); 2-1/2 cups whole-milk ricotta; 2 teaspoons vanilla extract; Up to 2 teaspoons lemon extract; 1/2 cups plus 1 tablespoon all-purpose flour; 1 tablespoon baking powder; 1/2 teaspoon salt; Sweetened Whipped Cream; 12 ounces fresh blueberries (about 2 cups), (for topping); 8 ounces fresh raspberries (about 2 cups) (for topping)

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Because there’s not much flour in this batter, the crumb is chewy, sort of like a cross between a custard pie and a buttery cake. The cake is very thin but a go

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Ingredients

30 tablespoons (3-3/4 sticks) unsalted butter, plus additional for the sheet pan
1-3/4 cups plus 2 tablespoons granulated white sugar
7 large eggs, separated (at room temperature )
2-1/2 cups whole-milk ricotta
2 teaspoons vanilla extract
Up to 2 teaspoons lemon extract
1/2 cups plus 1 tablespoon all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
Sweetened Whipped Cream
12 ounces fresh blueberries (about 2 cups), (for topping)
8 ounces fresh raspberries (about 2 cups) (for topping)