Torta Cremose di Ricotta
Suggested material offered in store
Ingredients
1 kg of ricotta fiorella from Saputo
250g sugar
100g flour 00
100g room temperature unsalted butter
6 eggs (egg yolks only)
1 envelope of vanilla and yeast together (Cucina della Nonna)
Icing sugar
Preparation
Preheat oven at 360F
With a hand mixer or stand mixer, beat butter sugar and vanilla yeast until well combined
Add your egg yolks and whisk for 10 mins until nice and creamy
Add your lemon zest and ricotta and beat well together
Add flour with a spatule and mix together well
Butter a 26 cm cake pan bake 360 for 50 to 60 minutes (depending on your oven).
Check for doneness with a cake thermometer
Let cool and remove from the cake pan
Dust with icing sugar before serving
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