Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 60 minuti |
Ingredients
| 200 g | fresh ricotta cheese Sterilgarda |
| 200 g | sugar |
| 3 | eggs |
| 200 g | 00 flour |
| 30 mL | rum |
| 100 g | peeled almonds |
| 200 mL | whipping cream Sterilgarda |
| 140 g | dark chocolate |
| 220 g | butter |
| 10 g | baking powder for cakes |
| to taste | orange peel |
| 1 | pinch of salt |
Prepare this recipe with:
Preparation
- Pour the flour and sugar into a mixer and mix, then continue with the yeast and salt.
- Add the peeled almonds and incorporate the butter in pieces and the whole eggs, then flavour with the rum and grated orange zest.
- Blend the ingredients until completely combined.
- Add the Ricotta Sterilgarda and continue blending until you obtain a smooth mixture.
- Butter and flour a 24 cm cake tin, pour in the mixture and level the surface with a spatula.
- Cook in a preheated static oven at 180° for 50 minutes.
- Once cooked, take the cake out of the oven and let it cool.
- Pour the Sterilgarda Whipping Cream into a saucepan and heat it until it almost boils.
- Remove from the heat and pour the hot cream over the dark chocolate.
- Mix with a whisk to melt it and obtain a cream.
- Add the butter in pieces and mix again until you obtain a smooth sauce.
- Turn the cake out onto a rack and cover it completely with the chocolate sauce.
Dissolve the sugar with the water Cut the candied fruit into pieces Whip the cream and add the ricotta and sugar Add the mascarpone and the rest of the ...
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