Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 10 | 45 minuti |
Ingredients
| 350 g | 00 flour |
| 130 g | butter |
| 500 g | Sterilgarda ricotta |
| 5 g | baking powder for cakes |
| q.b. | grated lemon zest |
| 120 g | sugar |
| 1 | egg |
| 1 | pinch salt |
| 100 g | sugar |
| 220 g | strawberries |
| 150 g | strawberry jam |
| 20 g | chopped almonds |
| 1 cup | packet of ladyfingers |
| q.b. | powdered sugar |
Preparation
- In a large bowl, carefully work the softened butter together with 120g sugar, until you obtain a creamy and smooth mixture. Then add the egg and mix everything together, initially with a fork and then possibly with your hands, to incorporate it perfectly.
- At this point, gradually add the sifted flour with the yeast, a pinch of salt to enhance the flavors and the grated zest of a lemon, which will give the pastry a fresh and citrusy scent. Start compacting the ingredients until they form a smooth and homogeneous dough.
- Wrap the resulting shortcrust pastry in cling film and place it in the refrigerator to rest for about thirty minutes.
- In the meantime, prepare the filling. Drain the ricotta thoroughly to eliminate the excess whey and transfer it to a bowl. Gently wash the strawberries, dry them carefully and cut them into pieces.
- Combine the strawberries with the Sterilgarda ricotta and add 100 g of sugar, mixing gently to combine all the ingredients and create a sweet and fragrant filling.
- Remove the shortcrust pastry from the refrigerator and divide it into two parts, one slightly larger than the other. Roll out the larger part between two sheets of lightly floured baking paper until it is uniformly thick.
- Line the bottom of a previously buttered and floured mold with the pastry, making sure the dough adheres well. Trim the excess edges and prick the bottom with the prongs of a fork.
- Spread a layer of strawberry jam on the bottom of the pastry, then cover with a layer of ladyfingers, which will have the function of absorbing the humidity of the ricotta. Now spread the ricotta and strawberry filling, leveling it delicately.
- Take the remaining shortcrust pastry, flour your hands and, working it with your fingers, form irregular crumbs with which to cover the entire surface of the cake. Finally, sprinkle the surface with chopped almonds. Bake in a preheated oven at 180° for about forty-five minutes, or until the cake is golden and the shortcrust pastry is cooked.
- Once baked, let the cake cool completely before gently unmolding it. When ready to serve, sprinkle the surface generously with powdered sugar and add pieces of strawberries if desired.
Make a well in the flour and add the butter, previously softened between your fingers, to the center. Then add the sugar, eggs and yeast. Form a ball with ...
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