Flourless cakes ' 2 versions '
Suggested material offered in store
Ingredients
750gr ricotta
4 large eggs
175gr of icing sugar
2 lemon zest
50gr of chocolate 70 % powder or 50 gr of almond powder
50gr of blueberries
For topping:
Chocolate cake
1 tablespoon of icing sugar
250ml of whip cream
Almond cake
50gr of blueberries
4 tablespoon of maple syrup
Preparation
Preheat the oven at 350°F
With an electric mixer, beat ricotta until creamy add eggs one at a time
Add icing sugar, lemon zest, chocolate powder or almond powder mix slowly.
With a spatula, add blueberries and fold slowly.
In a nonstick 24cm cake pan buttered, pour your mix and bake for 50 minutes. Let it cool.
Serve each with his topping
Chocolate cake serve with sparkling icing sugar and whipped cream
Almond cake serve with blueberries and maple syrup
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