Description
A rich espresso almond cake layered with creamy ricotta and topped with whipped cream.
Ingredients
Scale
1 cup almond flour
1 cup all-purpose flour
1 cup sugar
1/2 cup butter
3 eggs
1 tsp vanilla
1/2 cup espresso
1 tsp baking powder
1/4 tsp salt
1 cup ricotta
1 cup heavy cream
2 tbsp powdered sugar
Instructions
1. Preheat oven to 350°F
2. Cream butter and sugar
3. Add eggs and vanilla
4. Mix dry ingredients
5. Combine with espresso
6. Bake 30-35 minutes
7. Cool and layer with ricotta
8. Top with whipped cream
Notes
Use room temp ingredients
Do not overmix
Chill before serving
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Nutrition
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