Lemon Ricotta Mille-Feuille Cakes

Ingredients

• 1 1/2 cups all-purpose flour
• 1/4 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1 large egg
• 2 tablespoons freshly squeezed lemon juice
• 1 cup whole milk ricotta cheese
• 1 teaspoon vanilla extract
• Confectioners' sugar, for dusting

Instructions

Cake Layers

1. Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. In a medium bowl, whisk together flour, granulated sugar, baking powder, and salt.
3. Add the softened butter and mix until just combined.
4. Beat in the egg and lemon juice.
5. Stir in the ricotta cheese and vanilla extract.
6. Divide the batter evenly among 8-10 small mille-feuille molds or ramekins.
7. Bake for 12-15 minutes, or until a toothpick inserted into the center comes out clean.

Lemon Ricotta Cream

1. In a medium bowl, whisk together the ricotta cheese and confectioners' sugar until smooth.
2. Beat in the lemon juice and vanilla extract.
3. Stir in the chopped fresh mint leaves.

Assembly

1. Allow the cake layers to cool completely in their molds.
2. To assemble the cakes, place one layer on a serving plate or cake stand.
3. Spread a layer of lemon ricotta cream over the top of the cake layer.
4. Repeat this process with the remaining cake and cream layers, finishing with a layer of cake on top.

Notes

• You can also make these cakes in individual ramekins for a more elegant presentation.
• Be sure to dust the tops of the cakes with confectioners' sugar before serving.
• If you're feeling adventurous, try adding some fresh raspberries or blueberries to the lemon ricotta cream for added flavor and color.