Cake with ricotta mousse and raspberries

Cake: whip the eggs and egg yolk very well with the sugar and flavour with CANNAMELA ground ginger.

Sift the flour with the cocoa, baking powder and salt over the mixture, stirring it in slowly from the bottom upwards so as not to disassemble the batter. Pour into a greased and floured Ø 22 cm pan and bake at 180° for 18/20 mins.

Remove the cake from the oven and take it out of the pan, then leave on a wire rack to cool.

Raspberry jelly: cook the raspberries for 2 mins with the sugar and water. Blend and pass through a sieve, then add the isinglass soaked for 8-10 min in cold water and squeezed out. Stir quickly and store separately.

Ricotta mousse: Sieve the beaten ricotta cheese with the icing sugar. Flavour with CANNAMELA ground ginger.

Bring 50 g of cream to the boil, then dissolve the isinglass already soaked in cold water and well squeezed out. Add the dissolved isinglass to the ricotta mixture, then the remaining whipped cream.

Assembly: level off the cake and place it in the cake ring. Brush the cake with liqueur diluted with water. Add a thin layer of ricotta mousse to the top.

Lay the raspberries out without reaching the edge of the cake, then distribute the remaining ricotta mousse completely covering the raspberries. Place in the freezer for 25/30 mins.

Pour the raspberry jelly onto the top as it starts to set (if it is already too hard, heat a couple of tablespoons, put it back into the mixture and mix). Place the cake in the fridge for 4 hours.

Before serving, remove the cake from the pan onto a serving plate and decorate with raspberries and mint.