INGREDIENTS
- Time:
- – Flour 300 g.
- – Butter 200 g.
- – Sugar 100 g.
- – Yolks 2 models.
- – Lemon zest.
- – Vanilla essence.
- – Salt 1 pinch.
- Stuffed:
- – Ricotta 600 g.
- – Sugar 250 g.
- – Whites 4 pcs.
- – Corn starch 1 tbsp.
- Decor:
- – Caramel sauce.
- – Frosted peanuts.
- – Frosted.
- – Impalpable sugar 150 g.
- – Water c/n should be very thick.
Get pleasure from this scrumptious ricotta cake reduce into ingots, adorned with dulce de leche, candied peanuts and glaze.
PROCEDURE:
1. For the dough, beat the sugar with the butter till white, add the yolks, the zest essence, then add the flour with the salt, be a part of the dough, stretch and take to chilly, stretch and place in a 25×25 ring, solely a 3 mm thick base. .
2. For the filling, combine the ricotta with all of the elements after which combine all the pieces. It must be very creamy.
3. Pour over the dough and place in a 150 diploma oven. It shouldn’t take coloration on the floor.
4. Let cool and reduce into squares or ingots.
5. Adorn with dulce de leche, extra candied peanuts and glaze.
