Cream Cheese Frosting & Filling
250g cream cheese, at room temperature
50g butter, softened
2 big tbsps sour cream
¼ - ⅓ cup passionfruit pulp
2 cups icing sugar
1 cup ricotta

Method

Preheat oven to 180°C. Grease and line the base 22cm spring-form tin.

Cream butter, caster sugar and lemon rind together until pale and creamy. Add the eggs, one at a time, beating well between each addition. Stir in sifted flour and baking powder to combine. Add the lemon juice and sour cream and stir until just combined.

Spoon the mixture into tin. Use the back of a spoon to smooth surface. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool in tin for 10-15 minutes before turning out onto a wire rack to cool completely.

Frosting: Beat cream cheese and butter until smooth. Beat in sour cream, icing sugar, passion fruit pulp and sour cream together until light and fluffy. Add the icing sugar and beat until well combined.

Filling: Take half frosting mixture and mix with 1 cup ricotta.

Assembly: Use a serrated knife to split cake into three thin layers. Place a cake layer on a serving plate. Spread with half filling. Continue layering with remaining cake layers and filling.

Use frosting to cover top and sides of cake. Spoon additional fresh passionfruit pulp for decoration.

For more beautiful recipes join Nici Wickes on Facebook