A cake with ricotta cheese and chocolate and a large heart to celebrate Saint Valentin
CROSTATA DI RICOTTA
For the shortcrust pastry:
- 300g flour
- 150g butter
- 150g sugar
- 2 egg yolks
- 1 egg
- a pinch of salt
- a pinch of cinnamon
For the cream:
- 400 gr Ricotta cheese
- 150 gr sugar
- 2 eggs
- 2 yolks
- 50g sultanas or 2 ebs. cocoa powder
- 2 tbs. rhum or cognac
Prepare the shortcrust pastry: mix the butter and the sugar then pour in the flour.
Add the egg yolks ,the egg , the cinnamon and the salt. Knead quickly.
Form the dough into a ball and leave aside for one hour.
Then,roll out 2/3 of the pastry and line the cake mold with it.
Place in a preheated oven at 180 - 200 °C and bake for approximately 10 minutes. .
Meanwhile prepare the cream:mix the ricotta cheese with sugar,add the eggs, yolks and sultanas and rhum.
Then pour it on the shortcrust pastry. Level the surface .
Use the remaining pastry for decorating the cake.
Then cook in the oven for 20 minutes at 180°C
….AL CIOCCOLATO add two tablespoons cocoa powder to the ricotta cheese