Bretzeli Ricotta Cake with Lemon Caramel
Preparation in 30 minutes
Ingredients
For a 18cm springform tin
150g Bretzeli
70g Butter, melted
Filling
150g Greek yoghurt
250g ricotta
180g sugar
1 tbsp cornflour or potato starch
2 eggs
Zest of 1 lemon
1 vanilla pod
For the lemon caramel
2 lemons
100g sugar
100 ml water
Juice of 1 lemon
Mint to tase
Bretzeli for decoration
Preparation: 30 minutes
Baking time: 60 minutes
Cooling time: 3-4 hours
Preparation
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Preheat the oven to 165°C.
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Lightly grease a round 18 cm springform tin and set aside.
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Crumble the Bretzeli and mix with the melted butter.
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Press the crumb dough onto the bottom of the springform tin with the back of a spoon.
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Add the yogurt, ricotta, sugar, cornflour or potato starch, eggs, lemon zest and vanilla to a bowl and blend until smooth.
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Pour the filling over the base and bake the cake for 50-60 minutes until lightly golden brown.
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Allow the cake to cool to room temperature for 1 hour and then place in the refrigerator for a few hours.
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For the lemon caramel: Slice the lemons thinly. Place the sugar, water, mint and lemon slices in a frying pan and allow to caramelise over medium heat.
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Remove the mint and add the lemon juice to the caramel and stir.
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Top the cake with the caramelised lemon slices and pour over the caramel.
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Decorate with mint and Bretzeli.