Lemon ricotta cake

Lemon ricotta cake
Lemon ricotta cake 5 1 Stefano Moraschini

Instructions

0 INGREDIENTS 1 small Tin of condensed milk; 250 g of fresh cheese (ricotta); 3 eggs; 2 lemons; white rum; pasta150 g flour; 75 g butter; Place the flour on a work surface and place the pieces of butter, a pinch of salt, two or three tablespoons of water.

Mix well, give the dough into a ball and let rest for 30 minutes.

Roll out the dough with a rolling pin and a mould lined with it from the cake.

Prick the bottom several times with a fork and gilds in oven for 8 minutes.

Mix condensed milk with fresh cheese, eggs, juice and zest of the lemons and a little bit of rum; pour in the pan.

Bake in moderate oven until curds (20/30 minutes).

Lemon ricotta cake

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

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