Torta alla ricotta di Julia e Valentina
Ingredients 8-10 pieces
125 g butter
240 gram flour
100 grams of sugar
4 teaspoons baking powder
1 egg and 1 egg yolk
2 tablespoons milk
Padding:
500 grams ricotta
150 grams of sugar
20 grams of butter
2 egg yolks
1 teaspoon vanilla essence
1 egg for covering the top
powdered sugar
26-28 centimetre springform pan
🕐 25 🔪 10 ✋🏽 35 ⏱️ 👩🏼🍳👩🏼🍳
1. Preheat the oven to 180 degrees. Line a springform pan of about 26-28 centimetres with baking paper.
2. First mix the flour with the sugar and the baking powder.
3. Add butter cut into cubes, the egg, the egg yolk and the milk. Mix well until it becomes one.
4. Leave the dough to rest in the fridge for 10 minutes.
5. Mix the ingredients for the filling together.
6. Take the dough out of the fridge and roll out 2/3 of it between two sheets of baking paper. The round should be large enough to create an upright edge.
7. Pour the ricotta filling onto the dough.
8. Roll out the remaining dough - again between two sheets of baking paper.
9. Cover the ricotta with the dough and press the edges.
10. Beat the egg and brush the top of the cake with it.
11. Then place the cake in the middle of the oven and bake for another 35-40 minutes. Note: Check in between that the top is not getting too dark. If it does: cover the top with aluminium foil until the cake is ready.
Take the cake out of the oven and let it cool. You can sprinkle the cake with icing sugar.
👉🏽 In deze taart is gebruik gemaakt van vanille essence. Je kunt ook een andere smaak een keer proberen. Wil je 'm extra feestelijk maken: doe er geroosterde pijnboompitten bovenop ná het bakken. En bestrooi de taart daarna pas met poedersuiker.
Nice to know
This recipe comes from Julia, Valentina's mother who lived with us when she was on exchange in Holland for a year. They are from Argentina but Valentina has Italian roots. Hence her preference for good food.
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