Recipe Robiola cake by of 07-11-2011 [Updated on 29-08-2018]
The robiola cake is the Italianized version of the classic American cheesecake, a creamy dessert with a delicate taste. I tasted this cake for the first time at my aunt Anna's house and even though I saw on the web that every site offers the Robiola cake with more or less the same doses and the same procedure, I link the recipe for this cake to my aunt and my childhood. In addition to being delicious, this dessert has the advantage of being very simple and quick to prepare, if we exclude the cooking times which are a bit long. You can serve the robiola cake with nature or with a topping even if I don't find it necessary at all. I wish you all a sweet Monday and we'll read tomorrow with a new recipe;)
How to make the robiola cake
Finely chop the biscuits in the mixer, add the melted butter and mix until a homogeneous mixture is obtained.
Pour the biscuit mixture into the bottom of a springform pan, level until a compact base is obtained, then place the mold in the fridge for about twenty minutes.
Meanwhile, prepare the filling
Separate the yolks from the whites and whip the latter until stiff peaks.
Put the robiola cheese, the liquid cream, the sugar, the flour, the egg yolks, the vanilla and the lemon juice in a large bowl.
Mix with an electric whisk until a smooth and homogeneous cream is obtained. Add the egg whites
Now incorporate the whipped egg whites, stirring with a wooden spoon with a movement that goes from the bottom up.
Now pour the robiola cream over the biscuit base, level as much as possible and bake.
Bake the robiola cake for an hour at 160 °. After that time, let it cool before removing the cake from the mold.
Sprinkle the cake with icing sugar. Slice the robiola cake and serve!