Ricotta and Lemon Phyllo Cake

Ingredients

• 500 g Ricotta (well drained)
• 100 g Granulated sugar
• 2 c. à soupe Potato or corn starch (or cornstarch)
• 1 c. à café Liquid vanilla extract
• 3 Eggs (at room temperature)
• 1 lemon Lemon zest (finely grated zest)
• 2 c. à soupe Fresh lemon juice
• 100 g Melted butter (for brushing)
• 12 Phyllo pastry sheets (about 300 g, kept refrigerated)
• 2 c. à soupe Powdered sugar (for decoration)

Instructions

1. Drain the ricotta

   Place the ricotta in a fine sieve or on paper towels and let it drain for 10 minutes.

   Time: PT10M

2. Prepare the ricotta cream

   In a bowl, mix the drained ricotta, sugar, starch, and vanilla extract until smooth.

   Time: PT5M

3. Incorporate the eggs

   Lightly beat the eggs then fold them into the mixture, mixing well.

   Time: PT2M

4. Add lemon

   Grate the lemon zest, distribute it into the cream, then add freshly squeezed lemon juice.

   Time: PT1M

5. Chill the filling

   Cover the bowl and place in the refrigerator for 15 minutes.

   Time: PT15M

6. Prepare the pan

   Cut a round of parchment paper to the size of a 22 cm pan, place it at the bottom and lightly brush with melted butter.

   Time: PT5M

7. First layer of phyllo sheets

   Lay 4 phyllo sheets in the pan, slightly overlapping them and brushing each sheet with melted butter.

   Time: PT10M

8. Second layer of sheets (rotation)

   Rotate the pan 90°, add 4 new phyllo sheets brushing them with butter as before.

   Time: PT5M

9. Pour the filling

   Pour the ricotta cream over the phyllo base and spread evenly with the back of a spoon.

   Time: PT2M

10. Cover and seal

    Brush the last 2 phyllo sheets with melted butter, place them on the filling, fold the excess edges toward the center and press lightly to seal.

    Time: PT5M

11. First covered baking

    Cover the cake with aluminum foil and bake for 30 minutes on the lower rack at 190°C.

    Time: PT30M

    Temperature: 190°C

12. Uncovered baking

    Remove the aluminum foil and continue baking for 45 minutes on the middle rack at 190°C until the top is nicely golden.

    Time: PT45M

    Temperature: 190°C

13. Cooling

    Allow the cake to cool completely in the pan before unmolding.

    Time: PT30M

14. Finishing

    Unmold the cake, place it on a rack and dust with powdered sugar.

    Time: PT5M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

35 g

Fat

20 g

Fiber

1 g

Ingredient Substitutions

• Instead of Ricotta: quark, cottage cheese
• Instead of Granulated sugar: cane sugar
• Instead of Potato or corn starch: corn starch
• Instead of Liquid vanilla extract: vanilla bean
• Instead of Melted butter: margarine
• Instead of Phyllo pastry sheets: brick pastry dough

Equipment Needed

• Mixing bowl
• Whisk
• Zester
• Silicone spatula
• 22 cm springform pan
• Parchment paper
• Aluminum foil
• Kitchen brush
• Oven
• Kitchen gloves

Critical Steps — Do Not Skip

• Drain the ricotta
• Layer the phyllo sheets while brushing with butter
• Seal the cake edges
• Covered then uncovered baking

Chef Tips from the Video

• Use clarified butter for a richer flavor.
• Grate the zest before juicing the lemon to avoid seeds.
• Allow the cake to cool completely before unmolding to prevent it from cracking.

Troubleshooting

Storage

Refrigerator: Up to 3 days in an airtight container.

Freezer: Up to 1 month, well wrapped in plastic film then aluminum foil.

Room temperature: Do not leave more than 2 hours at room temperature.

Make-Ahead Tips

• Prepare the ricotta cream the day before and keep it refrigerated.
• Assemble the cake up to the covering step, cover with plastic wrap and refrigerate until baking.