Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 4 | 40 minuti |
Ingredients
| 300 g | flour |
| 100 g | sugar |
| 100 g | butter |
| q.b. | salt |
| 1 bustine | vanillin |
| 1 bustine | yeast |
| 1 | egg |
| 500 g | fresh ricotta cheese Sterilgarda |
| 150 g | sugar |
| 100 g | dark chocolate |
| q.b. | powdered sugar |
Preparation
- Pour the flour, sugar, vanilla, yeast and salt into a bowl.
- Mix well and add the melted butter. Start working the dough with your hands.
- Add the egg, always working with your hands, until you obtain large crumbs.
- Cover the bottom of a cake pan, lined with baking paper, with the crumbs, so as to form a fairly thick layer.
- Separately, mix the ricotta with the sugar until you obtain a cream.
- Coarsely chop the chocolate and add it to the cream.
- Cover the crumbs distributed on the bottom of the cake tin with this cream, and complete by sprinkling with the remaining crumbs kept aside.
- Place in the oven at 180° and cook for 30 minutes.
Clean the pineapple and cut it into pieces. Pour the pineapple pieces into the blender cup and add the YoCrem Bianco Sterilgarda and the grated ginger ...
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