INGREDIENTS
- Time:
- Butter 180 grs
- Egg 1
- Sugar 150 grams
- Flour 0000 300 grs
- Bitter cocoa 60 grams
- Baking powder 1 tsp
- Salt 1 pinch
- Lemon zest ½
- Stuffed:
- Queso mascarpone 250 grs
- Ricotta 250 grs
- Clara 2
- Sugar 50 grams
- Lemon zest ½
- Milk cream 50 grs
- Corn starch 2 tbsp
- To brighten:
- Fig 3
For the dough, combine the creamed butter with the sugar, egg and lemon zest.
Individually, combine the dry substances (flour, cocoa, salt and baking powder).
Mix each preparations and sand with out kneading.
Line a cake mould, base and edges.
For the filling, in a bowl combine the ricotta with the mascarpone cheese, lemon zest, corn starch, heavy cream, sugar and eggs, add the crushed egg whites to equal densities.
Pour the combination over the dough and bake in a medium/low oven for 40 minutes.
Adorn with stay figs.
