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.
Separate egg white from yolks and put it in the fridge. Beat the yolks with sugar and cocoa until you get a frothy cream. Melt the butter in a water bath ...
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