Description
Want to offer a delicious sand cake with ricotta and cherry jam. Delicate thin crust and creamy filling with a subtle acidity of the jelly. The pie is delicious either warm and cold form. Jam here either, but not very sweet. The basis for the preparation of dough took the following proportions - 1 part sugar (100g),2 pieces of butter (200g),3 parts flour (300g),3 eggs, salt as desired (Pro tip).
Ingredients
-
Butter
130 g
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Sugar
65 g
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Chicken egg
1 piece
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Flour
195 g
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Vanilla sugar
1 pack
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Ricotta
500 g
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Jam
6 Tbsp
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Powdered sugar
2 Tbsp
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Chicken egg
1 piece
-
Egg white
1 piece
-
Yolk egg
1 piece
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Cream
1 Tbsp
-
Powdered sugar
1 Tbsp
Cooking
To prepare the dough, cut the butter (it should be soft and not too cold), put it in the bowl of a mixer, add the sugar, vanilla sugar and beat until smooth about 8-10min. Add the egg, continuing to whisk pour all the flour (for the photo, I interrupted the process).
Reduce speed of mixer to medium. Don't get carried away with the whisking, so as not to tighten the dough. Ready put the dough on plastic wrap packaging and put into the fridge for 30-40min. From this dough you can make cookies, tarts.
Mix ricotta with icing sugar, add the egg, egg white, mix well (I whipped).
The bottom of the form (I have 28cm) lay a baking paper, I still lay two strips of a cross, to easily remove the cake from the mold. Divide the dough into two unequal parts. A large part of dough roll in flour on baking paper, transfer to the form. The excess dough to trim.
The dough prick with a fork. spread the jam, spread. Sprinkle ricotta.
Flatten. From another part of the test, logging the cookie cut molds of any. You can simply cut the ribbon. To put the figures test to ricotta. Mix the yolk with cream and brush it over the dough, ricotta (sorry photo lost).
Bake pie in a preheated oven from 170S to 180S 35-40min. until tender (watch your oven).
The finished cake to cool in the form. You can sprinkle sugar powder. You can apply warm pie.
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