INGREDIENTS
- Time:
- – Butter 180 g.
- – Sugar 120 g.
- – Egg 1 unit.
- -Zest of 1 lemon.
- – Flour 370 g.
- – Baking powder 1 tsp.
- Stuffed:
- – Ricotta 600 g.
- – Eggs 2 items.
- – 2 tablespoons of cornstarch.
- – Sugar 150 g.
- – Milk cream 4 tbsp.
You’ve got by no means tried this RICOTTA AND PEACH CAKE scrumptious on your breakfast or snack!
PROCEDURE:
1. For the dough, in a bowl beat the butter with the sugar, add the egg and lemon zest. Combine the flour with the baking powder and add to the batter. Make a dough by rubbing it along with your palms.
2. Place in a mould measuring 26 cm on the underside and partitions.
3. Combine the ricotta with the eggs, cornstarch, sugar and cream. Add not more than 2 cm to the mould with the halved peaches.
4. Put within the oven for 35 to 40 minutes. Get pleasure from it!
