Description
Ricotta is a traditional Italian cheese made from cow's milk. I offer you an amazing cake. Airy sponge cake and delicate cream - isn't it bliss?
Ingredients
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Chicken egg
3 piece
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Sugar
320 g
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Flour
100 g
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Potato starch
50 g
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Yeast
10 g
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Lemon
1 piece
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Ricotta
500 g
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Cream
200 ml
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Apricot
600 g
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Vanilla sugar
1 pack
Cooking
Mash with a mixer the yolks with the sugar and 2 tbsp water to a creamy consistency
To mashed yolks, mix the sifted with the yeast and a starch, flour, lemon zest and vanilla sugar.
Carefully enter proteins, whipped with a pinch of salt in a solid foam. Detachable mould, cover it with baking paper soaked with oil and sprinkle with flour, put the dough into the form and bake in a preheated oven at 190*C for 30 minutes.
Ricotta RUB through a sieve and mix with lemon juice, sugar and Kirsch and 2 tbsp If not you have Kirsch, you can substitute cherry syrup, mixed with vodka 1:1
In the mass carefully enter whipped cream.
Ready-made sponge cake split into 3 layers.
Apricots (in my case canned) soak in three tablespoons of Kirsch for 15-20 minutes.
Lower Korzh put in the form and add a tincture, which was soaked apricots.
Put the top 1/3 of the amount of the cheese mixture, then a layer of apricots. On top half of remaining cheese mixture.
The following is the second cake (I unfortunately forgot to impregnate the infusion), it spread rest of the filling and covered the third layer. Refrigerate for 2 hours, take out and decorate to your taste.
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