A nice and delicious ricotta cake.
Preparation time 10 minutes
Cooking time 45 minutes
Portions
8 people
THE INGREDIENTS
2 eggs (110 g)
120 g sugar
80 g of melted and cooled butter
50 ml milk
210 g of flour
60 ml limoncello (optional)
10 g yeast for sweets
1 pinch salt
For ricotta cream
350 g of vaccine or sheep's ricotta cheese
2 eggs (120 g)
50 g sugar
1 lemon grated skin
THE INSTRUCTIONS
✔️Place the egg with the sugar until it has a clear and sparkling mixture. Add the melted melted butter, milk and liqueur. With a spatula incorporated the sifted flour with the yeast and finally a pinch of salt. Pour the mixture into a 20 cm zipped hob and grated.
✔️For ricotta cream. With the electric whips mixed with the eggs with sugar, combine the sliced ricotta and grated lemon peel to get a cream. Pour over the previous mixture and level the surface with a spatula. Bake in a preheated oven at 180 ° for about 45 minutes; before making the dock you need to test the needle that needs to dry out. Fully cool the cake, dusted with icing sugar and decorate it with fresh fruit.
RECIPE NOTES
You can replace limoncello with orange liqueur, witch liquor or liquor at coffee but if the cake is intended for children you can also omit the liquor.
You can put some fruit (blueberries, raspberries, strawberries) even in the filling of ricotta but it must be beautiful dry or frozen. Once molded when the cake is cold you can decorate it with other fresh fruit.
My instagram reader (angiepupi27) suggested a delicious variation: before making the cake, cut a dozen half gullies (you can also use milk chocolate) and put them in a freezer. Add chocolates of frozen chocolate to the ricotta mix and pour on the cake ... once cooked will be irresistible!
Store it in a hermetic container at room temperature for 2-3 days, then transfer to refrigerator.
Instead of butter you can use 60 g of peanut oil.
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