Upside down ricotta cake: the original and delicious dessert
published on 18 October, 2019 at 10:16
Ingredients:
Batter:
2 eggs
100 gr sugar
1 package sour cream
1 teaspoon baking soda
2 tablespoons of oil
200 gr flour
4 tablespoons of cocoa
1 pinch of salt
Batter:
2 eggs
100 gr sugar
1 package sour cream
1 teaspoon baking soda
2 tablespoons of oil
200 gr flour
4 tablespoons of cocoa
1 pinch of salt
Filling:
500 gr ricotta
50 gr sugar
3 tablespoons starch
3 eggs
Vanilla extract
500 gr ricotta
50 gr sugar
3 tablespoons starch
3 eggs
Vanilla extract
Directions:
Batter: whisk the eggs with the sugar, then add sour cream and baking soda. Pour the oil and add the flour, cocoa and salt.
Stuffing: whip the ricotta with eggs, sugar, starch and vanilla.
Pour part of the cocoa mixture into a buttered multicooker (you can cook it easily in the oven), then add the mixture with the ricotta and close the rest of the cocoa. Set the cooking time for an hour or cook in the oven at 180 ° for 45 minutes.
Batter: whisk the eggs with the sugar, then add sour cream and baking soda. Pour the oil and add the flour, cocoa and salt.
Stuffing: whip the ricotta with eggs, sugar, starch and vanilla.
Pour part of the cocoa mixture into a buttered multicooker (you can cook it easily in the oven), then add the mixture with the ricotta and close the rest of the cocoa. Set the cooking time for an hour or cook in the oven at 180 ° for 45 minutes.
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