Torta al Latte con Crema alla Ricotta (Italian Extra Soft Milk Cake with Ricotta Cream)
- 6 days ago
- 10 min read
Updated: 2 days ago
Torta al Latte con Crema alla Ricotta
Story of the Dish
The objective is a cake that is exceptionally soft, moist and delicate, filled with a ricotta cream that is smooth enough to feel almost like pastry cream.
There should be no grainy, heavy ricotta filling.
The quality of the ricotta, its moisture level and the way it is processed determine the final result.
The milk cake remains deliberately tender, using whole milk, butter, a small quantity of oil and potato starch. The ricotta filling provides a fresh dairy character that makes this version lighter on the palate than the Gianduia, chocolate or mascarpone cakes.
This extra-soft Italian milk cake uses a moist dairy-rich crumb with a fresh ricotta cream filling. The ricotta must be well drained so the filling remains light and the cake does not become wet.
Recipe Information
Region: Italy
Prep Time: 30 minutes
Cook Time: 40 minutes
Total Time: 1 hour 30 minutes
Yield: One 9.06 in, 9 inch cake
Servings: 10
Preparation Time: 45 minutes
Difficulty: Medium
Servings: 4. Prep Time: 20 minutes. Cook Time: 30 minutes. Total Time: 50 minutes. Adjust the yield as needed while preserving the ingredient ratios and intended texture of the dish.
Ingredients
For the Extra Soft Torta al Latte
7.05 oz all purpose flour
1.41 oz potato starch
4 large eggs, room temperature
6.35 oz granulated sugar
8.45 fl oz whole milk
3.17 oz unsalted butter
1.35 fl oz neutral vegetable oil
0.35 oz baking powder
1 teaspoon pure vanilla extract
Finely grated zest of ½ organic lemon
¼ teaspoon fine sea salt
For the Ricotta Cream
15.87 oz well drained whole milk ricotta or sheep's milk ricotta
3.53 oz powdered sugar
4.06 fl oz heavy cream, cold
1 vanilla bean or 2 teaspoons pure vanilla extract
Finely grated zest of ½ organic lemon
Small pinch of fine sea salt
For the Light Vanilla Milk Soak
2.71 fl oz whole milk
0.35 oz granulated sugar
½ teaspoon pure vanilla extract
For Preparing the Pan
Unsalted butter, as needed
All purpose flour, as needed
Parchment paper
For Finishing
Powdered sugar, as needed
Equipment
9.06 in, 9 inch round cake pan
Stand mixer or electric hand mixer
Fine mesh sieve
Cheesecloth
Mixing bowls
Small saucepan
Whisk
Large silicone spatula
Digital kitchen scale
Cooling rack
Long serrated knife
Offset spatula
Pastry brush
Instant read thermometer
Step 1: Drain the Ricotta
Place the ricotta into a fine mesh sieve lined with cheesecloth.
Position over a bowl.
Cover.
Refrigerate for at least:
4 hours
Preferably:
6 to 8 hours
Do not press aggressively.
Allow gravity to remove the excess whey gradually.
Once drained, weigh:
15.87 oz
for the filling.
Step 2: Refine the Ricotta
This step separates an ordinary ricotta filling from a serious one.
Pass the drained ricotta through a fine mesh sieve.
Use the back of a spoon or flexible spatula to push it through.
Do this once.
For exceptionally silky texture, repeat the process a second time.
The ricotta should now look smooth and creamy rather than granular.
Step 3: Add the Sugar
Place the refined ricotta into a clean mixing bowl.
Add:
3.53 oz powdered sugar
Vanilla
Lemon zest
Small pinch of salt
Fold together gently.
Do not aggressively beat the ricotta.
Mix only until completely homogeneous.
Cover and refrigerate for approximately:
30 minutes
This short resting period also allows the sugar to dissolve more completely.
Step 4: Whip the Heavy Cream
Place the cold heavy cream into a chilled mixing bowl.
Whip at medium speed until:
soft to medium peaks
The cream should hold its shape but remain supple.
Do not whip it stiff.
We want aeration, not buttercream texture.
Step 5: Complete the Ricotta Cream
Remove the ricotta mixture from refrigeration.
Add approximately one third of the whipped cream.
Fold gently.
Add the second third.
Fold again.
Add the remainder.
Continue only until homogeneous.
The finished cream should be:
Smooth
Light
Silky
Stable
Spreadable
It should not resemble traditional coarse sweetened ricotta.
Step 6: Chill the Filling
Cover and refrigerate the finished ricotta cream for:
30 to 45 minutes
This allows it to stabilize before assembly.
Do not freeze it.
Step 7: Prepare the Cake Pan
Preheat the oven to:
338°F
340°F
Butter a 9.06 in, 9 inch round cake pan.
Line the bottom with parchment paper.
Butter the parchment lightly.
Dust the sides lightly with flour.
Remove the excess.
Step 8: Prepare the Dry Ingredients
Combine:
7.05 oz all purpose flour
1.41 oz potato starch
0.35 oz baking powder
¼ teaspoon fine sea salt
Sift everything together twice.
Set aside.
The potato starch is essential for the very fine, delicate crumb we want.
Step 9: Prepare the Warm Milk Mixture
Place:
8.45 fl oz whole milk
3.17 oz unsalted butter
into a small saucepan.
Heat gently until the butter melts completely.
Bring to approximately:
140°F
140°F
Remove from the heat.
Add:
1.35 fl oz neutral vegetable oil
Vanilla
Fresh lemon zest
Whisk briefly.
Keep warm.
Step 10: Build the Egg Structure
Place the room temperature eggs into the bowl of a stand mixer.
Whip at medium speed for approximately:
1 minute
Begin adding the granulated sugar gradually.
Increase to medium high speed.
Continue whipping for approximately:
7 to 9 minutes
The mixture should become extremely pale and approximately triple in volume.
Lift the whisk.
A thick ribbon should fall onto the surface and remain visible for several seconds.
Do not proceed until this structure has developed properly.
Step 11: Incorporate the Dry Ingredients
Add approximately one third of the sifted dry ingredients.
Fold gently with a large silicone spatula.
Cut through the center.
Sweep across the bottom.
Lift upward.
Rotate the bowl.
Repeat.
Add the second third.
Fold.
Add the remaining dry ingredients.
Stop immediately once the flour disappears.
Overmixing destroys the aeration we worked to create.
Step 12: Temper the Warm Milk
Transfer approximately:
8.82 oz of batter
into a separate bowl.
Slowly pour in the warm milk, butter and oil mixture while whisking gently.
The mixture will become significantly more fluid.
Continue only until completely homogeneous.
Step 13: Complete the Batter
Slowly pour this tempered mixture around the edge of the main batter.
Fold gently from the bottom upward.
Rotate the bowl continuously.
Stop immediately when everything becomes uniform.
The batter should remain visibly light and aerated.
Step 14: Bake
Transfer immediately into the prepared pan.
Level gently.
Bake at:
338°F
340°F
for approximately:
30 to 36 minutes
Do not open the oven during the first 25 minutes.
Begin checking at approximately 30 minutes.
Step 15: Protect the Soft Crumb
The surface should be delicately golden.
Press the center gently.
It should spring back.
Insert a wooden skewer.
It should emerge clean or with several soft crumbs.
For greater precision, check the internal temperature.
Remove the cake around:
92 to 201°F
198 to 201°F
Do not continue baking simply because you want a darker exterior.
The interior texture matters more.
Step 16: Cool
Leave the cake inside the pan for approximately:
10 minutes
Carefully release it.
Transfer to a cooling rack.
Remove the parchment.
Return upright.
Cool completely for approximately:
60 minutes
The cake must be completely cold before adding the ricotta cream.
Step 17: Prepare the Milk Soak
Place:
2.71 fl oz whole milk
0.35 oz granulated sugar
into a small saucepan.
Heat gently until the sugar dissolves.
Remove from the heat.
Add vanilla.
Cool completely.
Because ricotta naturally contributes moisture, use this soak even more carefully than with some of the previous cakes.
Step 18: Cut the Cake
Using a long serrated knife, mark the midpoint around the entire circumference.
Rotate the cake while gradually cutting inward.
Carefully lift the upper layer.
Support it properly.
The crumb should be extremely tender.
Step 19: Apply the Milk Soak
Brush approximately:
20 to 0.85 fl oz
onto the lower layer.
Brush approximately:
15 to 0.68 fl oz
onto the cut surface of the upper layer.
Notice that this is slightly less than in some of the other recipes.
Ricotta cream contains more natural moisture than Gianduia or chocolate filling.
We compensate accordingly.
Step 20: Fill with Ricotta Cream
Place the lower cake layer onto the final serving plate.
Transfer the ricotta cream to the center.
Using an offset spatula, spread it gently into an even layer approximately:
1.5 to 0.79 in thick
Leave approximately:
0.39 in
around the perimeter.
Do not compact the cream.
Preserve the aeration created by the whipped cream.
Step 21: Assemble
Carefully position the upper cake layer over the filling.
Align the edges.
Do not press.
Allow the weight of the cake itself to settle the filling.
If you press aggressively, you will force the ricotta cream outward and compress the delicate crumb.
Step 22: Rest the Cake
Cover and refrigerate for at least:
4 hours
For the best result:
6 hours
This allows the filling to stabilize and the moisture to redistribute naturally through the inner crumb.
Step 23: Bring Toward Serving Temperature
Remove the cake from refrigeration approximately:
20 to 25 minutes before serving
Ricotta should remain cool.
However, the butter inside the milk cake needs enough time to soften slightly.
This produces a much more delicate eating texture.
Step 24: Finish
Dust the surface lightly with powdered sugar immediately before service.
Keep the presentation simple and elegant.
The Perfect Slice
When cut, the cake should reveal a very pale interior.
Two thick layers of exceptionally soft milk cake should surround a generous white ricotta cream center.
The crumb should appear tender and slightly moist.
The filling should look smooth.
Not grainy.
Not stiff.
Not wet.
Press a fork through the slice.
The cake should compress immediately.
The ricotta cream should yield at almost exactly the same pressure.
There should be no clear textural barrier between cake and filling.
Why the Ricotta Must Be Sieved
Ricotta consists of tiny curds.
Even excellent fresh ricotta can therefore have a naturally granular texture.
That texture can be desirable in savory dishes.
For this particular dessert, I want something different.
Passing the ricotta through a fine sieve breaks down those curds and creates a much smoother base.
Doing it twice creates an even more refined result.
It is a simple step that dramatically changes the final texture.
Why the Ricotta Must Be Drained
Excess whey is the enemy of a filled cake.
If wet ricotta is mixed with sugar, the sugar draws additional moisture from the cheese.
That liquid eventually migrates into the surrounding cake.
The result can be a wet, compressed band of crumb around the filling.
Proper draining prevents this.
Never compensate by adding excessive starch or gelatin.
Start with properly prepared ricotta instead.
Why We Add Whipped Cream
Ricotta alone can become dense when sweetened and refrigerated.
The small amount of whipped cream changes the texture.
It introduces air.
It softens the mouthfeel.
It creates a filling that matches the delicate structure of the Torta al Latte.
But the quantity remains controlled because the dessert must still taste primarily of ricotta.
Preparation
Bake until just set, cool completely, then fill with well-drained ricotta cream. Chill before slicing to stabilize the crumb and filling.
Professional Technique
Taste the ricotta before doing anything to it.
If the ingredient itself is mediocre, no amount of vanilla or sugar will transform it into an exceptional filling.
Then drain it properly.
Pass it through the sieve.
Those two steps matter more than almost anything you can add afterward.
And control the moisture of the entire dessert.
The cake is already soft.
The ricotta contains moisture.
The filling contains whipped cream.
Therefore, the milk soak must be used carefully.
More liquid does not mean a softer cake.
At a certain point, softness becomes saturation.
Common Problems
Ricotta Cream Is Grainy
The ricotta was not properly sieved.
Filling Releases Liquid
The ricotta contained excessive whey or was insufficiently drained.
Filling Is Too Dense
The ricotta was too dry or the whipped cream was insufficiently incorporated.
Filling Is Too Loose
The ricotta was too wet, the cream was underwhipped or the filling became too warm.
Cake Is Dry
It was overbaked.
Cake Is Dense
The eggs were insufficiently whipped or the batter was overmixed.
Cake Is Wet Around the Filling
The ricotta was insufficiently drained or too much milk soak was used.
Chef Tips
Prepare the mise en place before cooking, control heat carefully, season progressively, and taste at each important stage. Texture, temperature, and balance should guide the final adjustments before service.
Mistakes to Avoid
Do not rush the main cooking stage, overcrowd the pan, or compensate for weak flavor with excess salt. Follow the visual and textural cues of the recipe and keep delicate ingredients away from unnecessary high heat.
Serving and Presentation
Serve at the appropriate temperature and keep the presentation clean and natural. The principal ingredient should remain clearly visible, with restrained edible garnishes that reinforce the flavors already present in the recipe.
Chef Gianluca’s Recommendation
With ricotta, technique begins before you start mixing.
Drain it.
Then sieve it.
If necessary, sieve it twice.
I want the finished cream to be so smooth that someone eating the cake recognizes ricotta primarily from its flavor rather than from a grainy texture.
Keep the whipped cream light and do not overmix after combining it with the ricotta.
Then control the moisture carefully.
Because this filling naturally contains more water than chocolate or Gianduia cream, the cake needs less milk soak.
After assembly, give it enough time to rest.
The final result should be exceptionally delicate: soft milk cake, fresh ricotta, vanilla, a subtle touch of lemon and a filling that almost disappears into the crumb when eaten.
A simple cake, but technically precise.
Servings and Timing
Servings: 4. Prep Time: 20 minutes. Cook Time: 30 minutes. Total Time: 50 minutes. Adjust the yield as needed while preserving the ingredient ratios and intended texture of the dish.
Wine Pairing
Moscato d’Asti DOCG: delicate sweetness complements ricotta.
Vin Santo del Chianti DOC: nutty notes work with the soft milk cake.
Malvasia delle Lipari DOC: aromatic sweetness lifts the dairy filling.
Recioto di Soave DOCG: stone-fruit notes pair with ricotta cream.
Franciacorta Demi-Sec DOCG: freshness balances the richness.
Moscato d’Asti DOCG
Its gentle sweetness, floral aromatics and delicate effervescence work beautifully with the fresh dairy character of ricotta.
Malvasia Dolce
An aromatic Italian Malvasia provides a slightly richer alternative while maintaining enough freshness for the delicate filling.
For breakfast or afternoon service, the cake is also excellent with espresso or cappuccino.
Nutrition per Serving
Cholesterol: approximately 90 mg
Based on 10 servings.
Calories: approximately 435 kcal
Protein: 0.39 oz
Carbohydrates: 1.73 oz
Total Fat: 0.81 oz
Saturated Fat: 0.46 oz
Fiber: 0.04 oz
Sugars: 1.02 oz
Sodium: approximately 230 mg
Actual nutritional values vary according to the ricotta, cream and individual portion size.
Storage and Reheating
This cake contains fresh ricotta and heavy cream and must therefore remain refrigerated.
Store covered for up to:
3 days
For the best quality, consume within:
48 hours
Remove individual portions approximately 20 minutes before serving.
I do not recommend freezing the assembled cake because freezing can damage the delicate texture of the ricotta cream.
Refrigerate covered for up to 3 days. Let stand 15 minutes before serving. Do not freeze once filled with ricotta cream.
Verdicchio dei Castelli di Jesi
Fresh acidity and savory structure keep the pairing balanced.
Vermentino di Gallura
Citrus, herbs, and salinity complement many Italian preparations.
Etna Bianco
Minerality and tension support complex flavors without heaviness.
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