Strawberries with ricotta cheese recipe
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A light and delicious dessert, try this easy and delicious ricotta strawberry cake. A perfect dessert for family meals, but not only.
Ingredients:
600 g ricotta 500 g strawberries 300 g beaten eggs 250 ml liquid cream 200 g almond powder 150 g powdered sugar 80 g butter 80 g sugar 40 g cornstarch 1 tablespoon orange blossom water Zest of one lemon
Preparation:
Preparation of the cookie:
Preheat the oven to 170°.
In a bowl, sift the almond powder and cornstarch.
Pour the sugar into a large bowl and add the beaten eggs in two batches while whisking vigorously until fluffy.
Melt the butter, mix it with two tablespoons of the beaten eggs, then pour it into the bowl.
Then gently fold in the almond powder and cornstarch mixture in circular motions. Transfer the dough into a round mold of about 22 cm in diameter, lined with a disk of baking paper.
Bake the cookie in the oven for 30 to 40 minutes. Check for doneness with the tip of a knife or toothpick, which should come out dry. Let cool before removing from the pan. Once the cake is completely cool, cut it into two disks. Set aside.
Cake assembly:
In a bowl, whisk the ricotta with the confectioners’ sugar, lemon zest and orange blossom water. In another bowl, whip the cold liquid cream into a whipped cream. Gently mix the two preparations.
Use a 20 cm circle to cut the cookie disks. Place a cookie base in the same circle. Arrange half of the halved strawberries around the edges. Pour in some of the ricotta cream. Cut the other half of the strawberries into pieces, but keep some whole for decoration.
Sprinkle the cream with the strawberry pieces. Top with the other half of the ricotta cream before adding the second cookie disk. Set aside in the fridge for at least 2 hours before removing the entremets circle. Uncover with the remaining strawberries before serving the strawberry patch.
