Lemon Ricotta Mousse Cake

Servings: 8-10 people

Ingredients:

• 1 cup (200g) granulated sugar
• 2 cups (250g) all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup (235ml) whole milk, at room temperature
• 3 large egg yolks
• 1 teaspoon grated lemon zest
• 2 tablespoons freshly squeezed lemon juice
• 8 ounces (225g) ricotta cheese
• 1 cup (200g) confectioners' sugar

Instructions:

Cake Layer

1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large mixing bowl, use an electric mixer to beat the sugar until light and fluffy, about 3 minutes.
4. Beat in the egg yolks one at a time, then beat in the milk and lemon zest.
5. With the mixer on low speed, gradually add the flour mixture and mix until just combined.
6. Divide the batter evenly between the prepared pans and smooth the tops.

Bake

1. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
2. Allow the cakes to cool in the pans for 5 minutes, then transfer them to a wire rack to cool completely.

Ricotta Mousse

1. In a large mixing bowl, beat the ricotta cheese with an electric mixer until smooth.
2. Gradually add the confectioners' sugar and mix until combined.
3. Beat in the lemon juice.

Assembly

1. Once the cake layers are completely cooled, place one layer on a serving plate or cake stand.
2. Spread the ricotta mousse over the top of the first cake layer.
3. Top with the second cake layer.

Notes:

• The cake can be made ahead and stored in an airtight container in the refrigerator for up to 24 hours.
• The ricotta mousse should be prepared just before assembling the cake, as it will start to lose its shape and become too soft if left to sit for too long.