Easter cake with ricotta

Ricotta, Egg white, Egg yolk, Almond flour, Stevia, Coconut flakes or flour, Baking powder without starch, Table salt, Vanilla

Cooking: 5 min. Combine the dry ingredients: 5 min. Whisk with a mixer: 5 min. Mix: 5 min. Cooking: 5 min. Bake: 45 min. Let it stand: 1 h. Chill in the refrigerator: 4 h.

Preheat the oven to 170–180 °C in the “top+bottom” mode without convection.

Prepare a paper mold for the kulich measuring 9×9 cm.

Mix almond flour (50 g), coconut flour (5 g), and baking powder (2 g).

Separately combine salt (1 g), stevia (40 g), cream of tartar (0.5 g), and vanilla (to taste).

Cream of tartar can be omitted when whipping the egg whites without it, but the structure will be less stable.

In another bowl, combine egg yolks (50 g) and ricotta (100 g). Mix until you have a smooth creamy mixture.

Up to 50% of the ricotta can be replaced with mascarpone.

Beat the egg whites (80 g) to stiff peaks, gradually adding the cream of tartar mixture.

Use eggs at room temperature.

Fold the dry flour mixture into the ricotta and yolk mixture. Gently mix with a spatula.

Add the whipped egg whites in portions, carefully folding them into the batter from the bottom up to maintain airiness.

Transfer the batter to the mold. Gently tap the mold on the table to remove large air bubbles.

Bake the kulich for 40–45 minutes until it has a stable golden color.

Completely cool the kulich on a rack without removing the paper mold.

Place the cooled kulich in the refrigerator for 4–5 hours to stabilize the texture. After that, remove the mold.