INGREDIENTS
Yesterday cooking-recipesgustavonari visited us and delighted us once more with a candy delicacyCRISPY RICOTA CAKE.
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FOR THE DOUGH.
– 180 g of butter.
– 120 g of sugar.
– 1 egg.
-Zest of 1 lemon.
– 370 g of 0000 flour.
– 2 tbsp baking powder.
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1.Beat the butter and sugar for two minutes, then we add the egg together with the lemon zest, combine nicely, lastly we add the sifted flour and baking powder.
2.Along with your fingers or a cornet and slowly combine to be able to kind lumps, forming a sandblast.
3.Refrigerate till agency for 20 minutes.
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RICOTTA FILLED.
– 600 g of ricotta.
– 100 g milk cream.
– 200 g of sugar.
– 3 medium eggs.
– 30 g of cornstarch.
-Zest of 1 lemon.
– Vanilla essence.
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1.In a bowl we place the ricotta, the cream, the sugar, the lemon zest, 3 eggs, the corn starch and the vanilla essence, we combine all of the components till we receive a easy preparation.
2.We hold it refrigerated till we use it.
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ARMED.
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Grates a 22 cm aro.
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1.We cowl the bottom of the ring with buttered aluminum foil. Place the sanded dough on the bottom (solely on the bottom) that covers the whole floor, the remainder of the dough, reserve the remaining within the chilly.
2.We place in a medium oven at 150° to pre-cook the bottom for 10 minutes.
3.Then we pour the filling into the mould, on high we put the remainder of the granulated dough masking the floor and we return to a medium oven at 150° to prepare dinner it till it’s agency between 30-40 minutes.
4.We take away, let it cool after which sprinkle with powdered sugar.
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FILLED WITH RICOTTA AND SWEET MILK.
– 600 g of ricotta.
– 200 g pastry dulce de leche.
– 100 g milk cream.
– 100 g of sugar.
– 3 medium eggs.
– 20 g of cornstarch.
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1.In a bowl we place the ricotta, the dulce de leche, the cream, the sugar, 3 eggs, cornstarch and blend all of the components till we receive a easy preparation.
2.We hold it refrigerated till we use it.
BITTER CHOCOLATE AND SWEET MILK GANACHE.
– 500 cm3 milk cream.
– 500 grams darkish chocolate.
.- 400 grams pastry dulce de leche.
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.Boil the cream and pour little by little over the chocolate chopped into small items, after we combine it, add the dulce de leche and mould it, or use it to embellish the cake.
To brighten:
– Dulce de leche pastry chef 1 kg.
– Recent blueberries 2 buckets.
– Small strawberries 500 g.
– Recent mint 100 g.
– Comestible flowers.
