The ricota is a cheese that is obtained from the milk serum, it has a very soft white color and flavor. In addition, it provides a wide range of possibilities in the kitchen, since it adapts so well to sweet dishes, as salty. Also, among the salty options, it is very common to use it as filling of pasta, toping of pizzas or in salads. And among the sweet proposals, the cannolis and the cakes of Ricota stand out. In recipesgratis we show you how to make ricota and lemon cake, a variant of that classic dessert. Do we start?
| 🚻 6 Diners | 🕘 4h | 🍵 Medium Distribution | 🤯 |
| Ingredients to make ricota and lemon cake: |
| For the dough: 100 grams of butter 70 grams of sugar 2 Egg yolks ½ teaspoon of vanilla essence RALLADORA DE LEMÓN 200 grams of flour 0000 1 tablespoon Powder dessert for baking 1 pinch of salt | For the filling: 200 grams of ricota 50 grams of milk cream 70 grams of sugar 2 egg whites ½ teaspoon of vanilla essence Rallastra de 1 lemon juice of 1 lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon lemon |
| ADDITIONAL CHARACTERISTICS: Cheap cost, |
Ingredients to make ricota and lemon cake:
1. To start with the ricota and lemon cake recipe, first place the ointment butter along with the sugar, vanilla essence and lemon zest in the blender bowl. Beat until you create the preparation.
2. incorporates the egg yolks and reserve the whites in another container. Bat 1 more minute.
3. Finally, sift the flour and add it to the previous preparation together with the baking powder and the pinch of salt. Unite the ingredients with spatula, without kneading so as not to form gluten.
4. a sandy will form that you must overtur between two film papers. First, crush a little with your hand and then stretch with kneading stick up to about 4 mm thick. Next, place the easy ricota cake dough on a plate and cool it at a minimum refrigerator 1 hour.
5. When the dough has cooled, preheats the oven at 170 ° C and fodges a removable mold 15 cm in diameter as follows. First, cut a circle of the base measurement and place in the mold.
6. with the short mass surplus strips to cover the edges.
7. Place the edges in the mold and or or or use them at the base helping you with your fingers.
8. Check that the mold is completely covered and there are no spaces where the filling can be filtered. Then reserve in the refrigerator while preparing the filling.
9. Place the ricota in a bowl along with the cream and sugar. Beat with hand whipper.
10. Next, adds the essence of vanilla, the zest and the lemon juice. Beat again to integrate.
11. Finally, add the whites and beat gently to unify the preparation.
12. Pour the filling into the mold lined and bake at 170 ° C for 40 and 50 minutes or until the filling is cooked and the surface has golden a little.
13. When the ricotta and lemon cake is cooked, remove from the oven and let it temper at room temperature. Then, take it to the refrigerator at least 2 hours before unmolding.
14. Unmold and decorate the ricota and lemon cake or if you can no longer wait to try it, simply cut a portion and eat! Tell us in the comments your opinion and share with us a photograph of the final result.
