Recipe information
Yield
serves 9
Ingredients
Preparation
Step 1
Put the ricotta, 1/2 cup granulated sugar, and zest in a food processor; scrape in the vanilla seeds. Process until smooth. Transfer the mixture to a bowl, and then stir in the drained cherries. Refrigerate.
Step 2
Preheat the oven to 350°F. Bring 1/2 cup water and 1/2 cup granulated sugar to a boil in a small saucepan, stirring until the sugar is dissolved. Let cool completely. Stir in the cherry liquid. Refrigerate. Coat an 8-inch-square baking pan with cooking spray. Line with parchment; coat the lining with spray. Dust with flour; tap out excess.
Step 3
Bring the milk and butter to a boil in a small saucepan. Remove from heat. Put the eggs in the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until pale and fluffy, about 6 minutes. Beat in the remaining cup granulated sugar and the vanilla. On low speed, gradually add the flour. Drizzle in the hot milk mixture. Beat in the baking powder and salt.
Step 4
Pour into the prepared pan. Bake until a cake tester inserted into the center comes out clean, about 20 minutes. Cool on a wire rack 30 minutes. Unmold; remove the parchment. Cool completely.
Step 5
Split the cake horizontally into thirds. Brush a cut side of each layer with syrup. Spread half of the filling on the bottom layer. Top with middle layer, and spread with the remaining filling. Top with the third layer. Refrigerate until firm, 2 hours. Dust with confectioners’ sugar. Cut into 9 squares.
