TORTA DELLA NONNA ALLA RICOTTA (GRANDMA’S SOFT RICOTTA CAKE)

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Soft ricotta cake is a mouthwatering crumble perfect to serve as a dessert at the end of dinner or as a snack along with a cup of milk or tea.

The ricotta filling inside is irresistible-we are sure your guests will ask for seconds when faced with this crumble so soft it melts in the mouth.

 

 

 

 

SERVINGS:6

INGREDIENTS:

• 1¾ cups of 00 flour
• ¼ cup of cold butter
• 1.8 tsp of baking powder
• 1 egg

 

FOR THE FILLING:

• 23 oz of cow’s ricotta
• 1/2 cup of superfine sugar
• 1 egg and 1 yolk
• cinnamon to taste

 

GARNISH;

• icing sugar to taste

 

I use 9 x 2.5 inches springform pan.

 

DIRECTIONS:

Start by putting the flour in a bowl with the sugar, egg and baking powder.

Last, we add the cold butter in pieces.

We work the ingredients with our fingers until the dough consists of large crumbs.

We seal tightly with plastic wrap and let it rest in the refrigerator for 30 minutes.

Meanwhile, we process the ricotta cheese with the eggs, sugar and a pinch of cinnamon until smooth and homogeneous.

In a 9 x 2.25 springform pan lined with parchement paper, we distribute a layer of crumbled mixture (about half) on the bottom, compacting it with the help of a spoon.

We then cover the base with the ricotta cream.

We complete with the rest of the crumbled dough, distributing it well with our fingers.

We bake in a preheated static oven at 350 F for 40 minutes.

Once cooled, we dust the cake with powdered sugar and serve.