INGREDIENTS
- Time:
- – Butter 180 g.
- – Sugar 120 g.
- – Egg 1 unit.
- – Lemon zest 1 unit.
- – Flour 370 g.
- – Baking powder 1 tbsp.
- – Salt 1 pinch.
- Stuffed:
- – Ricotta 500 g.
- – Sugar 200 g.
- – Yolks 2 models.
- – Lemon juice and zest 1 unit.
- – Cream 6 tbsp.
- Roasted quinces:
- – Quince 4 models.
- – Water 1/2 L.
- – White wine 1/2 L.
- – Sugar 400 g.
- – Impalpable sugar c/n.
RICOTTA AND QUINCE CAKE
PROCEDURE:
1. For the quinces, peel and minimize the quinces into halves. We put it in a fountain, with the water, wine and sugar. We cowl it with aluminum foil and cook dinner till tender.
2. For the dough, beat the butter with the sugar. Add the egg and lemon zest and blend once more. Make a crown with the flour with the baking powder, a pinch of salt and within the middle add the batter.
3. Be part of together with your arms (rubbing gently) till sanded and lined, urgent the perimeters and base together with your hand right into a 26 cm detachable mildew (buttered and floured).
4. Place within the chilly till used.
5. For the filling, in a bowl, combine the ricotta with the sugar, the yolks, the lemon juice and zest, and the cream. Combine effectively till the whole lot is mixed.
6. To assemble, pour the filling over the dough and add the quince cubes and place in a reasonable oven for 35-40 minutes.
7. As soon as prepared, sprinkle with powdered sugar and beautify with quinces.
