INGREDIENTS
- TIME:
- – Butter 100 g.
- – Flour 100 g.
- – Impalpable sugar 100 g.
- STUFFED:
- – Ricotta 700 g.
- – Darkish chocolate chips 100 g.
- – Eggs 5 models.
- – Lemon 1 unit.
- – Sugar 150 g.
- – Vanilla essence c/n.
- – Corn starch 1 tbsp.
Spectacular RICOTA CAKE AND CHOCOLATE CHIPS by Nélida Navajas in tribute to the Grandmothers of Plaza de Mayo .
PROCEDURE:
1. For the dough, sand all of the components. Then stretch and put within the fridge for half an hour.
2. Line a mould and bake at 170°C with weight on prime for 7 minutes.
3. For the filling: in a bowl put the ricotta, eggs, sugar, lemon zest and vanilla essence. Combine all the pieces.
4. Add the tablespoon of cornstarch and the chocolate chips to the filling and blend.
6. Pour the filling onto the pre-baked dough and return to the oven at 150/160°C for roughly 50 minutes.
7. Flip off the oven and let the cake cool within the oven for half an hour.
8. Unmold and sprinkle with powdered sugar on prime, and revel in! .
When you have doubts about your identification or know somebody who stands out as the youngster of lacking individuals, contact Grandmothers of Playa de Mayo
www.abuelas.org.ar
