Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 70 minuti |
Ingredients
| 300 g | flour (or gluten free flour) |
| 120 g | butter |
| 1 | eggs |
| 100 g | caster sugar |
| 1/2 sachets | yeast |
| 2 | salt |
| 1 | lemons |
| 250 g | fresh ricotta cheese Sterilgarda |
| 2 | eggs |
| 0.5 | vanilla berry |
| 80 g | sugar |
Preparation
- Melt the butter and add the grated lemon peel, add the sugar and the egg. Mix with a fork and add the flour, as well as yeast and salt. Process fast until you get a crumbly dough. Store in the fridge for 30 minutes.
- To make the cream topping, whip the Sterilgarda ricotta with some sugar. Add the eggs and flavour with vanilla berry seeds.
- Take a 24 cm round template and line it with grease proof oven paper. Spread half of the dough on the bottom, making sure you leave a little crust. Do not press the dough. Put the tray in the over at 180°C for 10 minutes, then remove.
Prepare the ingredients at least an hour before cooking so that they reach room temperature. Separate the egg whites from the eggs and beat them until ...
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