Moist and Delicious Apple Ricotta Cake with Maple Whipped Cream
My new Apple Ricotta Cake is the most decadent fall-inspired dessert for any level of baker. You’ll be surprised at how simple it is to prepare! This cake has one layer of ricotta, with caramel, maple whipped Cream, and apple pie filling on top.
Apple Ricotta Cake With Maple Whipped Cream
Want a decadent, droolworthy dessert that doesn’t require hours of preparation but tastes like it should be served in a 5-star hotel? Apple Ricotta Cake with homemade salted caramel, maple whipped Cream, and apple pie filling is the answer!
These four elements may seem complicated, but they are really simple to make. This one doesn’t require any decorating. The messier, the better!
Ricotta Cake: How to Make it?
This cake is sure to convince you that you should try my Olive Oil Ricotta.
This cake has a wonderful texture. It is slightly denser but still not as dense as a pound cake and is super moist. Olive oil is not overly flavoured, but there is a slight hint. Grapeseed oil can be used if you do not want to use olive oil.
You can buy ricotta at the store. If you can, use whole milk ricotta. Fat creates and holds moisture in our cake. When we can, we love to use whole-fat products!
I warmed the apple compote a little bit.
Add the toppings when you’re ready to serve. The whipped topping should be chilled.
To give the cake a final touch, I sprinkled cinnamon on top.
How to make apple pie filling
Peel the apples to make the apple filling.
Slice them up and add lemon juice.
The apples will be combined with brown Sugar, butter, cinnamon, and nutmeg over the stove. Cook until softened, draining any extra juices. Refrigerate the food to cool.
Caramel at Home: How to Make it?
You don’t need to be very hands-on when making homemade salted caramel. You should keep your hands away from the caramel for most of the time.
You will begin by mixing the Sugar, corn syrup (or honey) on a medium heat.
Please step back and stir the mixture until it dissolves.
Let the mixture boil and cook. Stirring at this stage will encourage crystallisation, and we do not want that!
Should stay near until the colour changes.
The mixture should turn dark amber or golden brown.
After you have reached the desired colour, begin SLOWLY adding warm heavy whipping.
Heavy whipping cream heated to room temperature will reduce the likelihood that the mixture will harden.
After adding all the Cream, add the vanilla and the salt.
Let the mixture cool completely before you use it in buttercreams or cakes.
Mix Sugar, corn syrup, and water.
Cook on medium heat without stirring.
Add vanilla and salt to the warm Cream after removing it from the heat.
Allow the mixture to boil until it turns amber-colored.
Pour the caramel into a heat-resistant container once it has cooled a little.
Keep in the refrigerator until ready to serve.
Maple Whipped Cream
Maple whipped cream is the best part of this cake! This maple whipped cream recipe calls for heavy whipping cream, powdered Sugar, and maple extract.
Notes about the whipped Cream
The recipe below produces medium-stiff peaks.
Make the Cream just before you are ready to serve your cake.
Assembly
This Apple Ricotta Cake comes together in no time. The cake is assembled by slathering one ingredient on top of another. Start by slathering the apple pie filling on top. Then drizzle the caramel over the top and finish off with the whipped topping.
Serve immediately
Can I make the cake ahead of time?
Absolutely! The cake layer can be made days or weeks in advance. Wrap the cake in plastic wrap after it has reached room temperature. Then freeze the cake. If you plan to store the cake longer than a couple of days, I recommend wrapping it twice in plastic wrap. Then once in foil. Let the layer thaw for a few hours before serving.
Can you make the apple pie filling ahead of time?
Yes. After the apple filling has cooled, please place it in an airtight storage container and store it in the fridge. It’s best to warm it up before you top the cake.
Can I use maple syrup instead of maple extract?
I recommend the extract. Unfortunately, I tried the maple syrup version of the whipped Cream, and it didn’t have the same flavour. You would need to use a lot of maple syrup to get the same flavour as the extract, which will ruin the texture and taste of the whipped Cream.