Yeast cake with cherries and ricotta

Description

This pie combines delicious yeast dough, sour cherries, delicate ricotta, crispy streusel. Try to cook this pie for the holiday table. We love this cake.

Ingredients

Milk

65 ml
Butter

120 g
Brown sugar

115 g
Yeast

1 tsp
Chicken egg

3 piece
Flour

290 g
Lemon peel

1 tsp
Cherry

400 g
Ricotta

370 g
Lemon juice

0.5 Tbsp
Corn starch

1.5 Tbsp
Sugar

40 g

Cooking

In warm milk add sugar, yeast and leave for 5-7 minutes, until foamy cap.

Sift in large bowl flour.

Melt the butter and cool slightly. To the sifted flour add the melted butter, egg, milk mixture with yeast.

Knead the dough. Leave the dough in a warm place for 1 hour.

For the filling to softened butter add sugar.

Whisk the resulting mass. Separate the whites from the yolks. Enter the egg yolks to the butter mixture, whisking.

Beat the whites separately until soft peaks form.

Into the butter mixture to enter the lemon zest, lemon juice, ricotta and whisk. Then enter the beaten egg whites and stir with a whisk. Get air-gentle filling. To put a filling time in the fridge.

For strazile RUB the sugar, butter and flour until the crumbs, put in the time in the fridge.

Coming up to roll out the dough and spread in a rectangular shape ( I size 22 by 22 cm), filling out the sides. Leave the form with the dough for 20 minutes in a warm place.