Cookbook Desserts
| Difficulty | People | Time |
|---|---|---|
 |
 |
 |
| Easy | 8 | 60 minuti |
Ingredients
| 200 g | fresh ricotta cheese Sterilgarda |
| 200 g | sugar |
| 3 | eggs |
| 200 g | 00 flour |
| 30 mL | rum |
| 100 g | peeled almonds |
| 200 mL | whipping cream Sterilgarda |
| 140 g | dark chocolate |
| 220 g | butter |
| 10 g | baking powder for cakes |
| to taste | orange peel |
| 1 | pinch of salt |
Preparation
- Pour the flour and sugar into a mixer and mix, then continue with the yeast and salt.
- Add the peeled almonds and incorporate the butter in pieces and the whole eggs, then flavour with the rum and grated orange zest.
- Blend the ingredients until completely combined.
- Add the Ricotta Sterilgarda and continue blending until you obtain a smooth mixture.
- Butter and flour a 24 cm cake tin, pour in the mixture and level the surface with a spatula.
- Cook in a preheated static oven at 180° for 50 minutes.
- Once cooked, take the cake out of the oven and let it cool.
- Pour the Sterilgarda Whipping Cream into a saucepan and heat it until it almost boils.
- Remove from the heat and pour the hot cream over the dark chocolate.
- Mix with a whisk to melt it and obtain a cream.
- Add the butter in pieces and mix again until you obtain a smooth sauce.
- Turn the cake out onto a rack and cover it completely with the chocolate sauce.
Heat the water and dissolve a teaspoon of instant coffee and two of sugar. Blend with a milk frother until frothy. Separately, pour the condensed milk ...
Social Wall