What can be better than a dessert? A dessert made of Cheese, thats what! Torta di Ricotta Ricotta cake Serves 6-8 For Pasta Frolla:Shortcrust pastry This is the base for dried fruit tarts, jam tarts, cream tarts and biscuits. 250 g flour 125 g sugar 125 g butter 2 eggs 1 pinch of salt Unite the flour with the sugar and create a small mountain of flour with a dip in the center. Cut the butter into small pieces and place it in the center, along with the egg and the salt. Mix quickly, blending all the ingredients, and from a ball. Cover with cling wrap and place in fridge for 1 hour. The trick to this pastry is that it should not be worked too much with the hands otherwise it will not stay together, it will break! To blend the ingredients it is advisable to use a spatula as the warm hands interfere with the end result and the pastry will become hard. Once you have worked the pastry it must rest in the fridge for 1 hour. For the filling: 250 g ricotta 100 g sugar 50 g raisins 80 g candied cedro (like a big lemon typical in the south of Italy) 3 eggs Preheat the oven to 170°C. Mix the ricotta cheese with all other ingredients making a creamy mixture that is soft and airy. Roll out the pastry and line a pie dish of 26 cms in diameter. Pour over the ricotta mixture, and bake for around 40 minutes. Serve cold or at least room temperature so that the ricotta can set. Torta di Ricotta is also delicious served with a chocolate sauce.
Posted on: Wed, 19 Mar 2014 15:00:01 +0000
Trending Topics
Recently Viewed Topics
© 2015