Soft Ricotta Cake (Tarta Morbida alla Ricotta)
You'll see repeating ingredients because I separated the dough and the filling.
Ingredients
- 300 g flour
- 120 g crystal sugar
- 1 satchel (8g) baking powder
- 1 egg
- 100 g cold butter
- 750 g Ricotta
- 2 eggs
- 50 g crystal sugar
- 1 sachet (8g) vanilla sugar
- Optional, 50 g raisins & ~50 ml rum, liqueur,…
- Also optional, powdered sugar to top
Directions
- First, mix the flour with 120g of sugar, baking powder, 1 egg, and butter. It will result in a “crumbled” dough (see the attached pictures). Put it in the fridge for 30 minutes. If you want to use raisins, now is the time to pour them to soak in the liquor of your choice.
- Preheat the oven to 180°C. For the filling, mix Ricotta with 2 eggs, 50 g of sugar and the vanilla sugar. If you want raisins, add them too. When it’s ready, add 2/3 of the dough in a cake shape, level and press, add the Ricotta mixture and finish with the rest of the dough. 40 minutes in the oven and that was it. If you want, you can top with powdered sugar. Bon appétit!
You need to try frozen wind cake. Omg. The best. And so easy to prepare. You would looooveeee it.
Reply to ཀռօֆ🝤ʀǟɖǟʍɨᶻ 𝗓 𐰁…
More from Deserts
Write a comment