|300 g||flour (or gluten free flour)|
|100 g||caster sugar|
|250 g||fresh ricotta cheese Sterilgarda|
- 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.
First, soften the gelatine leaves in cold water for approximately 15 minutes Crush the biscuits in a mixer, arrange them in a tray and process them together ...