INGREDIENTS
- Yield 1 22cm cake.
- Para la masa frola:
- – Butter 125 g.
- – Impalpable sugar 70 g.
- – Salt 1 pinch.
- – Egg 1.
- – Buds 2.
- -Zest of 1 small orange.
- – Flour 0000 250 g.
- – Baking powder 8 g.
- For the ricotta combination:
- – Ricotta 400 g.
- – Buds 3.
- – Sugar 200 g.
- – Corn starch 1 tablespoon.
- – Vanilla essence 1 cdita.
- -Zest of 1 lemon.
- -Zest of 1 orange.
- For termination:
- – Pastry cream 300 g.
- – Triple sec to style (non-obligatory).
- – Strawberries 300 g.
- – Glitter gel to brush the fruit.
- – Blueberries.
1.For the chilly dough, place the comfortable butter in a bowl with the powdered sugar and a pinch of salt. Beat till creamy. Regularly add the egg and yolks, proceed beating till a homogeneous cream kinds once more. Taste with orange zest.
2.Sift the flour with the baking powder onto a bit of parchment paper. Add to the cream and blend till built-in.
3.Stretch the frola dough in a round form of roughly 4 millimeters between two plastic papers. Put within the fridge for half-hour.
4.Take away the plastics and place it on a 22 centimeter diameter ribbed or easy tart pan and line a mould with dough) neatly. Trim the perimeters and stretch them once more. Reserve each within the fridge for half an hour.
5.Preheat the oven to 170°C (reasonable oven)
6.On the bottom of the cake, unfold the dulce de leche, overlaying your entire backside.
7.For the ricotta combination, place the ricotta in a bowl and work it with a inflexible spatula till its construction is totally damaged.
8.Alternatively, combine the yolks and add the sugar combined with the starch. Add this combination little by little to the ricotta till fully built-in. Taste with vanilla and citrus zest.
9.Pump over the cake pan till you attain the center of the sting.
10.Prepare dinner for 30 to 35 minutes, the dough needs to be golden brown.
11.Take away from the oven and let cool. As soon as at room temperature, rigorously unmold.
12.As soon as chilly, cowl with pastry cream flavored with triple sec liqueur, and adorn with loads of strawberries.
And let’s eat!.
