INGREDIENTS
- – 1 egg yolk, calmly crushed, for the egg wash (add the egg white
- of egg to egg yolk within the filling).
- – 50 g of sifted pure icing sugar.
- – 1 tablespoon of floor cinnamon.
- Spiced quinces:
- – 500 g of powdered sugar.
- – 1 department of cinnamon.
- – 1 entire star anise.
- – 2 bay leaves.
- – 1 vanilla pod, divided.
- – 4 (approx 1 kg whole weight) quinces.
- – 40 ml of crimson wine.
- Polenta crust:
- – 240 g of sifted regular flour.
- – 100 g of wonderful yellow polenta.
- – 100 g of powdered sugar.
- – 150 g of chilly butter.
- – 2 egg yolks.
- – 20 cc of cream.
- – 1/2 cdita of vanilla essence.
- – Finely grated zest of 1 lemon.
- Stuffed:
- – 500 g ricotta, drained.
- – 250 g of cream cheese, room temperature.
- – 2 eggs, plus the egg white on high.
- – 60 g of powdered sugar.
- – 1 cdita of vanilla essence.
- – 125 g of mascarpone.
Take pleasure in this spectacular ricotta cake reversed with quinces
PROCEDURE:
1. Preheat the oven to 200°C. For the spiced quinces, place 2 cups (500 ml) room temperature water, sugar, spices, bay leaves and vanilla bean in a saucepan and produce to a boil. Cut back warmth to low and simmer for five minutes. In the meantime, peel the quinces and minimize them into quarters, leaving the core intact. Place the quinces in a
deep roasting pan or massive saucepan. Pour the syrup over quinces and canopy tightly with baking paper. Cowl tightly with aluminum foil or a lid. Bake for half-hour, then decrease the oven to 120°C and cook dinner till tender. Rigorously take away the cap and test the colour. I just like the basic deep crimson coloration. If darker are desired, cook dinner longer, checking at 30-minute intervals. Cool and gently stir within the crimson wine vinegar.
2. In the meantime, for the polenta base, place the flour, polenta, sugar and 1/4 teaspoon wonderful sea salt in a big bowl. Utilizing your fingertips, rub the butter into the dry elements till the butter clumps are pea-sized and the flour has turned yellowish. When pulled between your fingers, it ought to really feel like silky floor almonds with a little bit of polenta interspersed with buttery lumps.
3. Evenly mix the egg yolks, cream, vanilla and lemon zest in a small bowl, then add to the flour combination. Proceed mixing together with your arms, calmly squeezing the dough. The combination will look crumbly at first after which come collectively like arduous clay. Divide the dough into 2 components; two thirds and one third (approx. 400g and 230g). The bigger portion is for the underside dough and the smaller portion is for the highest.
4. Place the dough on a calmly floured floor and press it a little bit with the palm of your hand in order that it begins to roll simply. This helps forestall massive cracks. Give the dough 1 or 2 quick strain rolls with a rolling pin earlier than lifting and shifting the dough 90 levels, lengthening the rolls because the circle of dough widens. Sprinkle below the dough at common intervals to stop sticking. Roll out the dough right into a 35cm circle, about 4-5mm thick. Trim, then gently elevate and place the dough right into a 24cm x 3.5cm deep loose-bottomed fluted tart tin. Add the trimmings to the smaller portion of dough, wrap in plastic wrap, and chill till wanted.
5. Working in sections, tuck the dough simply on the edge and in opposition to the aspect of the tart pan to keep away from air pockets, then roll out the surplus with a rolling pin. Freeze for not less than 1 hour earlier than blind baking.
6. Preheat the oven to 180°C. Bake blind for 25 minutes or till the crust is simply cooked, not overly browned (the pie will fill and rebake, so a barely tender, undercooked internal crust is okay right here). Cool for not less than quarter-hour earlier than filling.
7. For the filling, drain the ricotta in a colander for about half-hour. Place the ricotta and cream cheese within the bowl of a stand mixer fitted with the paddle attachment. Beat on medium velocity for about 10 minutes till clean and creamy. Scrape the aspect of the bowl not less than twice to make sure most silkiness. Scrape cheese combination into a large bowl and clear bowl of stand mixer.
8. Place the eggs and egg white from the egg wash, sugar and vanilla into the bowl of a stand mixer and beat for about 5 minutes on excessive velocity till pale and fluffy. With a inflexible plastic spatula, fold this combination into the cheese combination with a swirling movement after which add the mascarpone. Reserve
9. Take away the remaining portion of dough for the highest from the fridge to melt and roll. Lower the seeds and core from the quinces and drain them nicely. Lower the quinces lengthwise into small wedges and drain them once more.
10. Spoon into the underside of the cooled pie crust. This could solely go as much as a 3rd of the best way up the perimeters. Place the drained quince slices on high, then pour in sufficient filling to evenly flatten the quinces and degree them with the highest of the tart sides.
11. Roll out the remaining dough right into a 26cm circle for the highest. Rigorously brush a lightweight layer of egg yolk on the sting of the crust and a little bit on the sting of the filling, to encourage the highest dough to stay. Place the dough lid over the filling. Do that fastidiously, because the crushed egg will adhere to the highest instantly. Push the highest dough down to fulfill the cooked dough on the aspect and pinch off the surplus together with your fingers. Prick with a fork.
12. Bake in a 150 diploma oven for 50-55 minutes till the highest is pale and has hyped up a little bit, and a few cracks have fashioned. It can set when it cools. Flip off the oven, open the door and go away the cake within the oven to chill for half-hour.
13. Refrigerate earlier than serving. I like it served utterly chilly, sprinkled with the mixed icing sugar and cinnamon.
