Ingredients

For the Cake

• 1⅓ cups (165 g) all-purpose flour
• ⅔ cup (130 g) granulated sugar
• ¾ cup (165 ml) fresh liquid cream
• 1½ teaspoons baking powder
• 2 large eggs
• 1 teaspoon vanilla extract
• Powdered sugar, for dusting

For the Ricotta Cream Filling

• ⅔ cup (150 ml) cold heavy cream
• ⅔ cup (150 g) fresh whole-milk ricotta
• ⅓ cup (70 g) granulated sugar

👩‍🍳 Step-by-Step Method

Step 1: Prepare the Cake Batter

1. In a stand mixer or mixing bowl, whisk the eggs with sugar for about 10 minutes, until pale and frothy.
2. Lower the speed and gently mix in the flour, baking powder, and vanilla extract until fully incorporated.
3. In a separate bowl, whip the cold cream to stiff peaks.
4. Fold the whipped cream gently into the batter using a spatula until smooth and airy.

Step 2: Bake the Cake

1. Preheat oven to 350°F (175°C).
2. Line a 20-ounce (8-inch) springform pan with parchment paper.
3. Pour the batter into the pan, level it, and bake for 35 minutes or until a toothpick inserted in the center comes out clean.
4. Let cool completely on a wire rack.

Step 3: Prepare the Ricotta Cream

1. Ensure both the ricotta and cream are cold.
2. In a bowl, combine ricotta, cream, and sugar.
3. Whip using electric beaters until light, smooth, and fluffy.

Step 4: Assemble the Pie

1. Slice the cooled cake horizontally into three even layers.
2. Spread half of the ricotta cream on the bottom layer.
3. Add the second cake layer and top with remaining cream.
4. Place the final cake layer on top and dust with powdered sugar.