INGREDIENTS
- For the mass:
- – Butter 180 g.
- – Sugar 150 g.
- – Eggs 1 unit.
- – Buds 1 unit.
- – Vanilla essence 1 cup.
- – Harina leudante 360 g.
- For the filling:
- – Dulce de leche 300 g approx.
- – Ricotta 600 g.
- – Egg 1 unit.
- – Corn starch 1 tbsp.
- – Sugar 200 g.
- – Lemon zest.
RICOTTA AND DULCE DE LECHE CAKE, a traditional to accompany mates
PROCEDURE:
1. Make a cream with the comfortable butter and sugar. Add the egg and yolks and proceed beating.
2. As soon as the preparation is pale, taste with vanilla and add the flour.
3. Combine and stretch 4mm.
4. Line the bottom of a pie plate with a portion of the dough, leaving dough on the surface of the sting.
5. Make a spiral of dulce de leche all through the bottom. Reserve.
6. For the filling, combine the starch with the sugar in a bowl, add the egg and blend.
7. Add the whole combination to the ricotta. Combine properly with a stiff spoon and taste with the zest.
8. Pour all of the filling over the cake, making certain that it reaches the sting of the cake pan.
9. To shut, stretch the remaining dough and canopy the floor.
10. Go a rolling pin excessive to chop off the surplus in order that the dough sticks to the dough.
11. Bake at 160ºC for about 45 minutes. It ought to brown properly to make sure that the bottom is cooked.
