The aroma that floods the house when baking a classic ricota cake, along with love as the main ingredient, make it a classic that reminds us of our grandmothers. This recipe is typical in many countries, each of them prepares it in different ways, we have for example: Italian ri PizzerÃas of Buenos Aires. In addition, you can find many recipes of this delicious cake, but what makes the difference, is to achieve the perfect balance between the brittle mass that falls apart in the mouth and its creamy filling. It continues to the letter all the secrets that we teach you In recipes, and learn how to make classical ricota cake. Lets cook!
| 🚻 6 Diners | 🕘 4h | 🍵 Positive | 🤯 |
| Ingredients to make classical ricota cake: |
| For the dough: 100 grams of butter 70 grams of sugar 2 Egg yolks 1 teaspoon of vanilla essence Rallastra de half lemon 200 grams of flour 0000 1 tablespoon of dust dust to bake 1 pinch of salt | For the filling: 250 grams of ricota 85 grams of cream cheese 60 grams of sugar 1 teaspoon of essence vanilla ralllajera de media orange 2 egg white egg |
| ADDITIONAL CHARACTERISTICS: MIDDLE COST, |
Ingredients to make classical ricota cake:
1. To start, place the ointment butter with the sugar, the essence of vanilla and the lemon zest. Then, beat the dough with a hand or electric blender.
2. Next, separate the yolk from egg whites. Then, place the yolks in the preparation and reserve the whites, to use them in the filling. And finally, he continues to beat another minute.
3. Subsequently, add sifted flour, baking powder and pinch of salt. Unite the ingredients with the spatula.
4. When you have formed a sand, place it on a film paper, and crush with the palm of the hand to form the dough. Remember that we want to achieve a brittle mass that falls apart when bite it, so it is important only to join the ingredients without kneading. Then cover with another film paper and stretch it until it is approximately 4 mm thick with the roller. Then, put it on a plate, take it to the refrigerator at least 1 hour to cool well and make it easier to use. It can even be from one day to another.
5. When you are going to assemble the cake, preheat the oven at 150 ° C and start preparing the filling. To do this, place the ricota in a bowl along with the cream cheese and integrate with the spatula.
Trick: If the ricota contains too much serum, it is best to strain it to drain the excess liquid. You can also replace cream cheese with milk cream.
6. Next, it incorporates the sugar, the essence of vanilla and the orange zest. Integrate all ingredients.
7. Finally, add the whites, une them with the rest of the preparation without beat and reserve.
8. To lining the mold with the ricota cake dough, cuts two circles of the measurement measured (one for the base and one for the lid). Reserve the lid and place the base. Then, cut strips with the remains of the dough to cover the edges. You must be careful to perfectly join the base with the edges so that the filling is not escaped.
Trick: For this recipe, I used a removable mold 15 cm in diameter x 5 cm high.
9. Then pour the filling into the mold.
10. Locate the lid that you had reserved and unite with the edges. Then, make some holes with the tip of a knife as a chimney, since, being a very humid filling, steam will be formed. Finally, it takes to the preheated oven at 150 ° C for approximately 40 minutes.
Trick: Do not worry if the lid is broken a little, because we will decorate it with icing sugar and it will not be noticed. Another option is that, once cooked, you demolish it in an inverted way, so this part will be down and will not be seen ..
11. Once cooked, remove from the oven and let it cool to room temperature. Finally, take it to the refrigerator at least 2 hours before unmolding.
12. You can unmold and sprinkle with icing sugar to decorate it. Finally, prepare a rich tea and start enjoying this classic ricota cake. Part your opinion about this recipe for ricota cake in comments and encourage yourself to share the photos of your cake.
