Cake with ricotta and whipped cream: a creamy filling between two fluffy circles
published on 24 November, 2018 at 12:28
Ingredients:
Dough:
4 eggs
125g sugar
75g all-purpose flour
75g cornstarch
1 teaspoon baking powder
Filling:
250ml milk
200g sugar
1 lemon (peel and juice)
4 egg yolks
4 gelatin leaves
250ml double cream
500g ricotta
1 teaspoon vanilla
Raisins
Powdered sugar
Directions:
Beat the eggs with sugar, starch, flour and baking powder. Then pour the dough into two pans and bake at 180°C (360°F) for 15-20 minutes.
Filling: put the gelatine to soften, then in a saucepan put the sugar, lemon, vanilla, milk and egg yolks. Bring to a boil. Add the gelatine and melt. Allow to cool, then add ricotta, cream and raisins. Pour the cream on the base, cover with the second circle and allow it to cool for 20 minutes.
Video: https://www.youtube.com/watch?v=wHOIR9g2gPA
Dough:
4 eggs
125g sugar
75g all-purpose flour
75g cornstarch
1 teaspoon baking powder
Filling:
250ml milk
200g sugar
1 lemon (peel and juice)
4 egg yolks
4 gelatin leaves
250ml double cream
500g ricotta
1 teaspoon vanilla
Raisins
Powdered sugar
Directions:
Beat the eggs with sugar, starch, flour and baking powder. Then pour the dough into two pans and bake at 180°C (360°F) for 15-20 minutes.
Filling: put the gelatine to soften, then in a saucepan put the sugar, lemon, vanilla, milk and egg yolks. Bring to a boil. Add the gelatine and melt. Allow to cool, then add ricotta, cream and raisins. Pour the cream on the base, cover with the second circle and allow it to cool for 20 minutes.
Video: https://www.youtube.com/watch?v=wHOIR9g2gPA
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