A delicious cake that combines the sweetness of the cream and the freshness of the ricotta! Perfect for a dessert or a special snack.
Ingredients:
For the dough:
180 g of 00 flour
50 g of sugar
50 g of seed oil
1 teaspoon of baking powder
1 egg
For the cream:
250 g of milk
1 egg yolk
50 g of sugar
1 pinch of vanilla
25 g of corn starch
80 g of ricotta (to be added after cooking the cream)
Instructions:
Preparation of the Cream:
In a saucepan, combine the milk, egg yolk, sugar, vanilla and corn starch.
Mix well until the mixture is smooth and bring to a boil over medium-low heat, stirring constantly to avoid lumps.
Cook until the cream thickens, then remove from the heat and let cool completely.
Once cold, add the ricotta and mix until you get a smooth cream. Set aside.
Preparing the Dough:
In a bowl, mix the flour with the sugar and yeast.
Add the egg and the seed oil, kneading until you get a smooth mixture.
Roll out the dough with a rolling pin to line a 20 cm diameter pan, making holes in the base.
Assembly:
Pour the prepared cream onto the pastry base in the pan.
With the remaining dough, make strips and arrange them on top of the cream in a decorative way.
Cooking:
Preheat the oven to 180°C (static) and cook the cake for about 30 minutes, or until the surface is golden and the pastry is cooked.
Serving:
Let the cake cool in the pan for a few minutes, then transfer to a wire rack and let cool completely before serving.
This cake is a real treat!
