Description
These are pretty little lemon teacakes, soaked in thyme syrup and assembled with a decadent peach cheesecake filling.
Ingredients
- 2-¼ cups All-purpose Flour
- 2 teaspoons Baking Powder
- ½ teaspoons Baking Soda
- ½ teaspoons Salt
- ¾ cups Unsalted Butter, Softened
- 1-½ cup Granulated Sugar
- 1 Tablespoon Lemon Zest
- 3 Eggs
- 1 teaspoon Almond Extract
- ¾ cups Ricotta Cheese
- ½ cups Heavy Cream
- FOR THE SYRUP:
- ¼ cups Water
- 2 Tablespoons Lemon Juice
- ½ cups Granulated Sugar
- 5 sprigs Fresh Thyme
- FOR THE FILLING:
- 3 Egg Whites
- 1 cup Granulated Sugar
- ¾ cups Unsalted Butter, Softened
- ½ cups Cream Cheese, Softened
- ⅓ cups Peach Preserves
Preparation
Preheat oven to 350ºF. Grease and flour mini cake pans and set aside.
Sift together flour, baking powder, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with a paddle attachment, beat butter until smooth. Add sugar and lemon zest. Beat on medium for 3 to 5 minutes until light and fluffy.
Add eggs, one at a time, followed by the almond extract. Stop mixer and scrape down the sides and bottom of the bowl.
Mix in the ricotta on medium-low. With the mixer on low, add in half of the flour mixture. Stream in the cream. Add in the remaining flour mixture and mix until just combined.
Evenly distribute the batter between the prepared cake pans. Bake for 15–18 minutes, or until a toothpick inserted in the center of the min-cakes comes out clean. Let cool on a wire rack for 10–15 minutes before removing the cakes from their pans.
For the syrup:
Place 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 filling:
Place egg whites and sugar in the bowl of an electric mixer. Whisk to combine.
Place a few inches of water in a medium saucepan over medium heat. Place the mixing bowl on top of the saucepan to create a double-boiler. Stirring intermittently, heat the egg mixture until hot to the touch, about 150ºF on a candy thermometer.
Once hot, carefully return the mixing bowl back to the mixer. With the whisk attachment, beat the egg white mixture until the bowl returns to room temperature and you have medium-soft peaks, about 8 minutes.
Stop the mixer and swap out the whisk for the paddle attachment. With the mixer on low, add the butter, a few tablespoons at a time. Once added, turn the mixer up to medium-high and mix until silky smooth.
Add cream cheese and mix until combined. Add peach preserves and mix until combined.
To assemble:
Cut cakes crosswise into two layers. Sandwich with filling, then pipe filling on top of each cake in desired decor shape. Use a knife with a bit of filling to run around the sides, blending into the top and bottom evenly. Decorate with thyme leaves. Savor summer.
