RICOTTA COUNTRY CAKE
300 g of flour (or gluten free flour)
120 g of butter
100 g of fine caster sugar
1/2 bag of yeast
2 pinches of salt
250 g of Sterilgarda ricotta
half a vanilla berry
80 g of sugar
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 THIS RECIPE WITH:
Typical Italian product, the Ricotta Sterilgarda is an excellent ingredient for tortellini, cheese cakes and other dishes.
ADVICE AND CURIOSITY
The cottage cheese, despite being a dairy product, can not be defined but is simply classified as cheese dairy product: in fact is not obtained through the coagulation of casein, but the whey protein, that is, part of the liquid that separates from the curd during the cheesemaking.