Beat the butter with sugar until you get a soft cream.
| 🚻 | 🕘 | 🍵 | 🤯 |
| Ricotta cake ingredients: |
| 200 grs. of butter (butter) at room temperature 200 grs. of sugar 2 eggs 2 yolks 2 teaspoons of vanilla or lemon essence 400 grs. of flour 20 grs. of baking powder (4 teaspoons more or less) 100 grs. of cornstarch (cornstarch). filling :: 500 grs. of ricotta cheese without salt 2 eggs 100 grs. of sugar 1 teaspoon of vanilla essence 2 peaches in syrup. | Finally :: 1 beaten egg necessary quantity of powdered sugar (Glass sugar). |
Ricotta cake ingredients:
2. Add the eggs one by one beating each time to integrate well.
3. Add the vanilla essence.
4. Apart from mixing the flour with the baking powder and the cornstarch, incorporating with a blow to the preparation of the butter and joining with a wooden spoon to form a bun (do not knead).
5. Place in a bowl and cover with plastic paper and leave in the fridge until the next day.
6. The next day let the dough take the ambient temperature and divide it into two parts (one larger).
7. Enmatequillar and sprinkle with flour a mold of 26 cm. diameter.
8. Stretch the dough between two sheets of paraffin paper (vegetable or kitchen paper) sprinkled with enough flour, cover the mold.
9. match the edges, reserve.
10. Fill: in a bowl mix all the ingredients, empty the preparation in the mold lined with the dough, cover with the drained and chopped peaches in squares.
11. Cover the filling with the rest of the dough, press the edges well so that they do not open, prick the surface with a decorative manner.
12. varnish with the beaten egg and bring to the preheated oven at 350º for 40 minutes or so or until this gold.
13. Remove from the oven, let cool and sprinkle with powdered sugar.
