RICOTTA CAKE by VALENTINA SALEZZI | CUCINARE TV - Program 09/11/24
RICOTTA CAKE
The combination of cheese and dulce de leche never fails. All the secrets of a spectacular cake.
Ingredients:
For the dough: 180 g of butter. 150 g of sugar. One egg. One yolk.
A tsp of vanilla essence. 360 g of 0000 flour.
For the filling: 300 g of dulce de leche. 600 g of ricotta. One egg. One tbsp of corn starch. Zest of one lemon. 100 g of walnuts.
Procedure:
1. Make a cream with the soft butter and sugar.
2. Add the egg and yolk, and continue beating.
3. Once the preparation is pale, flavor with vanilla and add the flour. Mix and stretch, and refrigerate.
4. Stretch the dough to approximately one cm and use one part for the base and the other for the lid.
5. Line the base of a pie dish with part of the dough, leaving some dough overhanging the edges.
6. Make a spiral of dulce de leche with the roughly chopped walnuts all over the base (you can also add it at the end).
7. Set aside.
8. For the filling, in a bowl, mix the starch with the sugar and the egg.
9. Add the whole mixture to the ricotta.
10. Mix well with a stiff spoon and flavour with the zest.
11. Pour all the filling over the pie, making sure it reaches the edge of the pie dish.
12. To seal it, stretch out the remaining dough and cover the surface.
13. Pass a rolling pin over the top to cut off the excess and make sure the dough sticks to the dough.
14. Bake at 160º for approximately 45 minutes.
15. It should brown well to ensure that the base is cooked.
Program premiered on Saturday, November 9, 2024 on Cucinare.
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