📝 About This Recipe
This magnificent 'Mount Sinai' cake is a celebratory centerpiece for Shavuot, symbolizing the lush, green mountain where the Torah was given. It features a towering, light-as-air ricotta and honey filling nestled atop a buttery graham cracker crust, finished with a vibrant crown of fresh green herbs and edible flowers. Its delicate sweetness and rich dairy profile pay homage to the tradition of eating 'milchig' foods during this sacred festival.
🥗 Ingredients
The Golden Crust
- 2 cups Graham cracker crumbs (finely ground)
- 1/2 cup Unsalted butter (melted and slightly cooled)
- 1/2 teaspoon Ground cinnamon
- 2 tablespoons Granulated sugar
The Mountain Filling
- 24 ounces Whole milk ricotta cheese (drained overnight for a thicker texture)
- 16 ounces Cream cheese (softened to room temperature)
- 4 pieces Large eggs (at room temperature)
- 3/4 cup Wildflower honey (high quality for best floral notes)
- 1/2 cup Heavy cream
- 3 tablespoons Cornstarch
- 1 tablespoon Vanilla bean paste (or pure vanilla extract)
- 1 tablespoon Lemon zest (from about 2 lemons)
The Verdant Garnish
- 1/2 cup Fresh mint leaves (to represent the greenery of Sinai)
- 1/4 cup Pistachios (finely chopped)
- 1 handful Edible flowers (pansies or marigolds work beautifully)
- 1 tablespoon Powdered sugar (for dusting)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Generously grease a 9-inch springform pan with butter and wrap the outside of the pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in during the water bath.
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2
In a medium bowl, combine the graham cracker crumbs, melted butter, sugar, and cinnamon. Mix until the texture resembles wet sand.
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3
Press the crumb mixture firmly into the bottom of the prepared pan and about 1 inch up the sides. Bake for 10 minutes, then remove and let cool completely.
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4
In a large stand mixer fitted with the paddle attachment, beat the softened cream cheese and drained ricotta until smooth and free of lumps, about 3-4 minutes.
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5
Slowly pour in the honey and vanilla bean paste, mixing on medium speed. Scrape down the sides of the bowl to ensure everything is incorporated.
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6
Add the eggs one at a time, beating on low speed after each addition just until combined. Do not overmix, as this introduces air bubbles that cause cracking.
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7
Whisk the cornstarch into the heavy cream until smooth, then stir this slurry and the lemon zest into the cheese batter.
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8
Pour the filling over the cooled crust. Place the springform pan into a large roasting pan and fill the roasting pan with boiling water until it reaches halfway up the sides of the cake pan.
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9
Bake for 70-80 minutes, or until the edges are set but the center still has a slight, uniform jiggle when the pan is gently shaken.
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10
Turn off the oven and crack the door open slightly. Let the cake cool inside the oven for 1 hour; this gradual cooling prevents the 'mountain' from collapsing or cracking.
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11
Remove the cake from the water bath, take off the foil, and refrigerate for at least 6 hours, or preferably overnight.
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12
Before serving, remove the sides of the springform pan. Top the cake with chopped pistachios and fresh mint leaves to create a 'grassy' mountain look, then dot with edible flowers.
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13
Finish with a light dusting of powdered sugar to represent the 'clouds' at the summit of Sinai.
💡 Chef's Tips
Draining the ricotta is the secret to a dense, creamy texture—don't skip this step or the cake may be too watery. Ensure all dairy ingredients and eggs are at room temperature to prevent a lumpy batter. To get a perfectly clean slice, dip a sharp knife in hot water and wipe it dry between every single cut. If your cake does develop a small crack, don't worry—the 'verdant' garnish of mint and nuts will hide it beautifully. Use a light-colored honey like Clover or Acacia if you want a milder flavor, or Buckwheat honey for a deep, earthy profile.
🍽️ Serving Suggestions
Serve with a chilled glass of sweet dessert wine like a Moscato d'Asti or a Israeli late-harvest Riesling. A side of fresh macerated strawberries or raspberries adds a lovely tart contrast to the honey sweetness. Pair with a hot Nana tea (Middle Eastern mint tea) to echo the mint garnish on the cake. For an extra indulgent touch, drizzle a little extra warm honey over each individual slice just before eating.