Cake stuffed with ricotta cream and cherries
Instructions
Divide the pastry into two equal parts, roll each one into a 1/2 thick sheet and cut from each a 26 cm diameter.
Cook in the oven, discs on buttered and floured plate, at 200 degrees for about 30 minutes.
Prepare the custard: in a saucepan, mix the egg yolks, sugar, lemon zest, salt and milk, stirring vigorously with a wooden spoon.
Transfer saucepan on the heat and cook the custard for 6-8 minutes, over low heat and stirring constantly, without letting take a boil.
Remove the custard from the heat and, while it is still hot, melt the gelatine, previously softened in cold water and squeezed.
Pass the ricotta through a sieve, collected in a copper calderotto and add the cream, cold, stirring continuously with a whisk.
Keep on stirring until you get a perfectly homogeneous mixture without lumps.
Finally, add the whipped cream.
Put a cake ring around one of the two disks of pastry, spread over this cherry compote and cover it with the ricotta cream.
Smooth the surface with a spatula, then let cool the cake in the refrigerator.
When the custard is firmer, remove the ring and cover the pie with the second pastry disc.
Sprinkle with icing sugar and serve.
Ingredients and dosing for 12 persons
- 500 g of short pastry
- 460 g of cherry compote
- 12 cl of kirsch
- 1 tablespoon of sugar
- 1/2 stick of cinnamon
- 1 teaspoon of potato starch
- Powdered sugar for garnish
- For the cream cheese:
- 4 egg yolks
- 200 g of sugar
- 1/2 lemon (zest)
- 1 pinch of salt
- 25 cl of milk
- 7 sheets gelatine
- 500 g of ricotta
- 50 cl of cream