Best Rum Ricotta Cake Recipes
RUM RICOTTA CAKE
Steps:
- Invert cake onto serving plate. Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border. In the meantime, warm the grape juice in the microwave for 1 minute. Pour over gelatin mix and combine with juice as you would water. Mix thoroughly and add in peaches and ricotta cheese. Chill in refrigerator for about 30 minutes. In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake. Chill for 1 hour before serving. Garnish with peach slices.
RUM RICOTTA CAKE
Make and share this Rum Ricotta Cake recipe from Food.com.
Provided by Marsha Hamner
Categories Dessert
Time 30m
Yield 12 serving(s)
Number Of Ingredients 8
Steps:
- Invert cake onto serving plate. Cut 1-inch off across the top of cake. Set aside. With a serrated knife, hollow out center of cake leaving a 1-inch border.
- In the meantime, warm the grape juice in the microwave for 1 minute. Pour over gelatin mix and combine with juice as you would water. Mix thoroughly and add in peaches and ricotta cheese.
- Chill in refrigerator for about 30 minutes.
- In a separate bowl, combine non-dairy topping with rum extract and whisk thoroughly. Fill the center of cake with peach ricotta gelatin mix. Return top of cake. Frost cake on top and sides with non-dairy topping and rum extract mixture, completely coating cake.
- Chill for 1 hour before serving. Garnish with peach slices.
Nutrition Facts : Calories 354.2, Fat 10.3, SaturatedFat 8, Cholesterol 11, Sodium 309.3, Carbohydrate 58.2, Fiber 0.9, Sugar 41.6, Protein 7.9
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