I got the recipe for this amaretti and ricotta cake from my mother, who received it from a friend.

After taking a bite I immediately wanted to know how to prepare it because it is a really delicious cake.

It is made by layering two separate doughs on top of each other, which, at the first taste gives you the feeling of eating a cake with a creamy filling, despite the fact that it is basically a solid cake.





  • 1¼ cups all purpose flour
  • 1 cup of ricotta cheese
  • 2 cups of amaretti cooies
  • 2 eggs
  • 1 cup of sugar
  • ¼ cup of butter
  • ¼ cup of milk
  • 1 tbsp of vanilla extract
  • 1 tsp of baking powder
  • a pinch of salt
  • powdered sugar to taste




Start by melting the butter.

In a bowl put 1 egg, 1/2 cup of sugar, the melted butter, a pinch of salt, the milk and mix well.

Add the vanilla extract, flour, incorporating it a little at a time and finally the baking powder.

Mix it all together.

This is the first dough.

In another bowl put the second egg and the remaining  sugar.

Mix well.

Add the ricotta, mix to form a nice creamy mixture and then pour in the amaretti cookies, which you will have roughly chopped.

This is the second dough.

Grease and flour a 9 inches cake pan.

Pour the first dough into it and work it in, leveling it evenly.

Once this is finished, take the second mixture and lay it gently on top of the first, working it in such a way that it does not crush and mix with the one underneath.

Bake at 350 F for 40 minutes.

Before serving let it cool a little and, if you like, sprinkle it with powdered sugar.



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