Some cakes are delicious from the very first bite. Others have something special about them: a beautiful surprise hidden beneath the surface, revealed only when you cut the first slice.
This ricotta cake belongs to the second category.
Underneath its delicate, lightly golden meringue topping lies a generous layer of smooth vanilla ricotta filling, soft, creamy, and wonderfully rich. Everything rests on a buttery shortcrust pastry that adds just the right amount of crispness to balance the tender filling.
Inspired by a traditional German-style cake made with Quark, a fresh cheese commonly used in European baking, this version uses ricotta instead. Combined with cream, milk, egg yolks, and vanilla pudding powder, it creates a wonderfully smooth filling with a texture that sets it apart from an ordinary cheesecake.
Despite its elegant appearance, this cake is surprisingly approachable. The pastry comes together quickly, the filling is mixed in one bowl, and the meringue is added near the end of baking. The secret is simply to follow each step carefully and give the cake enough time to cool before serving.
Whether you’re preparing dessert for a family gathering, an afternoon coffee, or a special occasion, this is the kind of homemade cake that makes everyone curious to try a slice.
Ingredients You’ll Need
This recipe makes approximately 10 to 12 servings. Use a 10-inch (26 cm) round springform pan.
For the shortcrust pastry
- 1 egg
- 200 g all-purpose flour
- ½ tablespoon baking powder
- 100 g butter
- 80 g sugar
For the ricotta filling
- 250 g heavy cream
- 100 g sugar
- 3 egg yolks
- 1 packet vanilla sugar (about 8 g), or a few drops of vanilla extract
- 200 ml whole milk
- 450 g fresh ricotta
- 1 packet cook-and-serve vanilla pudding powder (approximately 40–50 g)
For the meringue topping
- 3 egg whites
- 40 g sugar
Ricotta is used here as a substitute for Quark, a fresh cheese often found in German baking. Its mild flavor and creamy consistency make it a lovely base for the filling.
The cream and milk soften the texture, while the vanilla pudding powder helps the mixture set during baking. The meringue adds a light, airy finish that contrasts beautifully with the rich center.
How to Make Ricotta Cake with Meringue
Step 1: Prepare the oven and pan
Preheat your oven to 180°C (350°F).
Lightly grease a 10-inch (26 cm) springform pan with butter and set it aside. A springform pan is particularly useful for this recipe because it makes removing the cake easier once the filling has cooled and firmed up.
Step 2: Make the pastry
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