Maaike Hage maakte deze taart voor de Taartenbakwedstrijd 2017. Het is een recept van  Tessa Huff

strawberry thyme, maaike hage, taartenbakwedstrijd
Strawberry Thyme van Maaike Hage voor de Taartenbakwedstrijd 2017

For the Lemon Ricotta Cake:

3/4 cup unsalted butter, softened
1 1/2 cups granulated sugar
3 eggs
1 tablespoon lemon zest
1 teaspoon vanilla extract
3/4 cup ricotta cheese
1/2 cup buttermilk
2 1/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt

  1. Preheat oven to 350 degrees. Grease and flour three 6-inch cake pans and set aside.
  2. Sift together the flour, baking powder, baking soda and salt.  Set aside.
  3. In the bowl of an electric mixer fitted with a paddle attachment, beat the butter until smooth.
  4. Add in the sugar and lemon zest. Beat on medium for 3 to 5 minutes until light and fluffy.
  5. Add in the eggs, one at a time, followed by the vanilla.
  6. Stop mixer and scrape down the sides and bottom of the bowl.
  7. Mix in the ricotta on medium-low.
  8. With the mixer on low, add in half of the flour mixture. Stream in the buttermilk.
  9. Add in the remaining flour mixture and mix until just combined.
  10. Evenly distribute the batter between the prepared cake pans.
  11. Bake for 26-32 minutes, or until a toothpick inserted in the center of the cakes comes out clean.
  12. Let cool on a wire rack for 10 to 15 minutes before removing the cakes from their pans.

For the Thyme Syrup:

1/4 cup water
2 tablespoons fresh lemon juice
1/2 cup sugar
5 to 8 springs fresh thyme

Place the water, lemon juice, and sugar in a saucepan over high heat.  Bring to a boil, then reduce to low.  Add the thyme and simmer for 8 to 10 minutes.  Remove from the heat.  Let cool, then strain out the thyme from the syrup.

For the Strawberry Cheesecake Filling:

3 egg whites
1 cup granulated sugar
3/4 cup unsalted butter, softened
1/2 cup cream cheese, softened
1/4 cup + 2 tablespoons strawberry preserves

  1. Place egg whites and sugar into the bowl of a stand mixer, whisk until combined.
  2. Place bowl over a pan of simmering water to create a double-boiler. Whisking constantly, heat the egg mixture until it registers 160 degrees on a candy thermometer. Carefully transfer the bowl onto the stand mixer.
  3. Using the whisk attachment, beat the egg white mixture on high speed for 8 to 10 minutes until the bowl is no longer warm to the touch and the meringue is fluffy, glossy and holds a stiff peak.
  4. Switch to the paddle attachment. With the mixer on medium-low, add in the butter, a few tablespoons at a time, and mix until incorporated.
  5. Turn the mixer up to medium-high and mix until silky smooth.
  6. Add in the cream cheese and mix until combined.
  7. Add in the strawberry preserves and mix until combined.


The Assembly:

Generously brush each cake layer with the thyme syrup – allowing it to really soak in (an second pass with the syrup wouldn’t hurt either).  Place one layer of cake on a cake board or serving dish.  Spread on about 3/4 cup of the filling with an offset spatula.  Top with the next layer of cake and repeat.  Use the remaining filling to frost the top of the cake and give the sides a thin crumb coat.  Decorate with fresh thyme and berries, if desired.

taartenbakwedstrijd, strawberry thyme
“Strawberry Thyme” – Maaike Hage

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