Sheep’s ricotta cake
Description
Sheep’s milk ricotta cake is a delicious and simple dessert to make: the creaminess of the sheep’s milk ricotta and the freshness of the lemon create a delightful contrast on the palate, making it a dessert unlike any other with a unique flavor.
You can also try adding chocolate chips or cocoa to the ricotta cream for a sweeter flavor, or garnish with fresh fruit: an ever-changing cake for breakfast or a snack, with so many variations that never get boring.
Ingredients
to recalculate the ingredient amounts
- Rolled shortcrust pastry 1
- Sheep's milk ricotta 500 g
- Whole cane sugar 100 g
- Eggs 1
- Arborea butter 55 g
- Icing sugar 30 g
- Lemon 1
Instructions
- 1 Drain the Girau Ricotta-Based Fresco Spalmabile in the refrigerator for a few hours. Pour the drained sheep's milk ricotta into a bowl, whisking gently to soften it. Add the previously melted and cooled butter, egg, and brown sugar, and mix well. Finally, add the lemon juice.
- 2 Once you have obtained a uniform cream, take a baking pan, butter it and flour it before placing the shortcrust pastry in it so that it does not stick, then roll out the shortcrust pastry and fill with the ricotta cream, then put it in the oven for 40 minutes at 180°.
- 3 Once cooked, remove your tart from the oven and let it cool, then place it on a serving plate, sprinkle it with icing sugar and serve.
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Come and discover the most traditional recipes of our homeland, Sardinia. We’ve prepared some simple menus for every day and some more elaborate ones for special occasions.
