Ricotta Pie or Cake.


Call it what you will, this dessert is out of control.  I know that holidays always get people in a tizzy, it ends up more stressful than you want. Usually for me it just means I’m working and people who come into the restaurant are mad they have to eat a meal with their family and take it out on me.  So if you go out this Easter weekend and eat with family, at least pretend to like each other? And don’t order dessert.  High tail it out of there and have THIS at home waiting for them instead.  Who doesn’t love some ricotta filling surrounded by pie crust, SURROUNDED. Ugh it’s so simple it’s stupid. And your family will stop talking for a minute, and bask in the glory of your baking skillz. With a z.

I think if you put anything between pie crusts it’s going to be delicious, but from the outside, this looks like a solid cake.  However when you cut into it there is this firm, yet pillowy custard that is just heaven. It looks like something I’d walk into an Italian bakery and see displayed under glass. I made this a little while ago but held onto it because it looks like the perfect spring and/or Easter dessert.

Ricotta Cake
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For the Crusts
  1. 2 1/2 cups flour
  2. 1 cup unsalted butter
  3. 1 tbsp sugar
  4. pinch of salt
  5. 6 tbsp buttermilk (or regular milk)
  6. 1 egg (for wash)
For the Filling
  1. 6 eggs
  2. 1 cup sugar
  3. 1 tsp vanilla
  4. 1 1/2 lb ricotta cheese
For the Crusts
  1. In a food processor, pulse together flour, sugar and salt
  2. Add in butter, sliced, half at a time, pulse so tiny crumbs begin to form
  3. Slowly add in milk, depending on weather a little more or less could be needed for dough to come together
  4. Divide dough in half, wrap tightly in plastic wrap and chill for at least an hour, but overnight is ideal
For the Cake
  1. When ready to make the filling, set out crusts on the counter, to come to room temperature before rolling out, grease a 9" cake tin, preheat oven to 325
  2. In a stand up mixer, beat together sugar, eggs and vanilla and combined, then fold in ricotta with a spatula until mixed in and it becomes almost a pale yellow color
  3. Roll out first crust and carefully line the bottom and sides of cake pan with crust, tucking into the corners, making sure there are no holes
  4. Pour the filling into the crust and make sure there is at least 1/2" of crust above filling
  5. Roll out second crust, carefully place on top of filling and pinch together edges of both crusts and roll inward
  6. Beat together egg and splash of water and brush onto crust
  7. Place foil around the rim, covering the edges of the crust, bake for 35 minutes
  8. Remove from oven and remove foil, bake for an additional 30-35 minutes, tester should come out of center clean and crusts should be golden brown all over
  9. Allow to cool slightly then invert onto wire rack, the bottom will now be the top of the cake
  10. Sprinkle confectioner sugar over top and garnish with fruit if desired
  11. Enjoy room temperature, or cool
Domestic B(i)atch http://domesticbatch.com/

Folding over the crusts will look a little messy, but that will end up being the bottom, so no one will have to know.

I saw a similar dessert online and thought I’d take a stab at my own take on it.  The result was epic, and those I shared it with liked me more as a person.

I mean it uses a pie crust, but it looks like a cake…..which is it?! This decision is too hard, better eat it to decide for yourself.

Side note: I finally separated my Instagram accounts.  If you follow me (and if you don’t WHY NOT?!) on @domesticbatchash you will now only see things from this blog.  If you want to catch a glimpse into my personal life, head over to @grombiepocket for my new account that will showcase selfies, pictures of my husband, NYC, the acting world, and more Boomerang clips than is acceptable to social media life. Follow one, or both, or neither, live your life, I’m not the boss of you!

We all deserve a little treat.....share!
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