Ricotta Cream Cake

 

Ingredients:

• 50 g sugar

• 180 g all-purpose flour

• 80 g ricotta (to be added after the cream is cooked)

• 1 teaspoon baking powder

• 250 g milk

• 25 g cornstarch

• 1 egg

• 1 pinch of vanilla powder

• 50 g vegetable oil

• 1 egg yolk

Instructions:

1. Prepare the cream: In a saucepan, combine the milk with the egg yolk, sugar, vanilla powder, and cornstarch. Stir well until the mixture is smooth.

2. Turn the heat to medium-low and bring the mixture to a boil, stirring constantly to prevent lumps. Once it starts boiling, cook for a few more minutes until the cream thickens.

3. Remove from heat and let the cream cool completely. Once it is cool, gently fold in the ricotta, mixing until smooth and homogeneous. Set aside.

4. Prepare the dough: In a bowl, mix the flour, sugar, and baking powder. Add the egg and vegetable oil, and stir until you form a smooth dough.

5. Roll out the dough on a floured surface with a rolling pin, creating a circle large enough to line a 20 cm diameter cake pan. Be sure to make small holes in the dough to prevent it from puffing up during baking.

6. Pour the cream mixture onto the dough in the prepared pan. Use any leftover dough to make strips and decorate the surface of the cream as desired.

7. Preheat the oven to 180°C (350°F) in static mode. Bake the cake for about 30 minutes, or until the surface is golden and the dough is cooked through.

8. Once baked, let the cake cool in the pan for a few minutes. Then, transfer it to a wire rack and allow it to cool completely before serving.

This ricotta cream cake is a delicious dessert, perfect for an afternoon snack or a special treat. Enjoy!

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Nutritional Information (Approximate per serving, based on 8 servings):

• Calories: 220 kcal

• Carbohydrates: 30 g

• Proteins: 5 g

• Fats: 9 g

• Fiber: 1 g

• Sugars: 10 g

Preparation time: 30 minutes | Cooking time: 30 minutes