A light Lemon Pistachio Ricotta Cloud Cake with fluffy lemon sponge, creamy ricotta filling, and crunchy pistachios.

Scale

2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup butter

1 cup sugar

3 eggs

Zest of 2 lemons

1/4 cup lemon juice

1/2 cup milk

3/4 cup chopped pistachios

2 cups ricotta

1 cup heavy cream

1/2 cup powdered sugar

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1. Bake the lemon pistachio sponge.

2. Cool completely.

3. Prepare the whipped ricotta filling.

4. Slice cake horizontally.

5. Spread filling evenly.

6. Top with second layer.

7. Dust with powdered sugar and chopped pistachios.

8. Chill before serving.

Drain ricotta if needed.

Use fresh lemon juice.

Chill before slicing for clean layers.