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Pastry
700 grams -
Ricotta cheese
750 grams
• 174 kcal -
Granulated sugar
175 grams
• 389 kcal -
Fresh cream
100 ml
• 470 kcal -
Dark chocolate
100 grams
• 600 kcal -
Yellows
50 grams
• 0 kcal -
Egg
50 grams
• 0 kcal -
Lemon
1
• 750 kcal -
Granulated sugar
to taste
• 389 kcal
Calories refer to 100 grams of product
The Damiano Carrara Ricotta Cake it’s a soft simple and irresistible prepared according to the recipe signed by the famous Italian-American pastry chef. A shortcrust pastry base contains a layer of dark chocolate and a delicate ricotta cream. A perfect dessert for a at the end of the meal greedy, but also a breakfast or at the time of nibble, accompanied by a cup of tea or coffee. Find out how to make this cake by following our recipe step by step.
How to prepare Damiano Carrara’s ricotta cake
In a bowl, combine the ricotta, sugar, eggs, egg yolks and grated lemon zest using a whisk (1).
Add the crème fraîche (2) and mix again. Store in the refrigerator until ready to use.
Roll out the shortcrust pastry to a thickness of about 1 cm and line a pie mold 24 cm in diameter; remove the excess dough from the edge and prick the bottom (3). Bake at 180 ° C for about 12-15 minutes. Take out of the oven and let cool.
Melt the chocolate in a bain-marie and spread it over the shortcrust pastry base, distributing it evenly (4).
When it is cold and hardened, pour over the ricotta cream and level well with a spatula (5); Bake the cake again for another 30-35 minutes.
At the end of this time, take the ricotta cake out of the oven and let it cool, then take it out of the mold, sprinkle with a little icing sugar and serve (6).
Advice
Damiano Carrara’s ricotta cake can also be made in one smooth mold instead of the classic fluted pie.
It is recommended to use a fresh ricotta and dry: put it to drain in a colander for at least 2-3 hours, so that it loses some of its liquid. If you want a delicate taste, choose a ricotta made with cow’s milk; if you prefer a stronger flavor, you can replace it with a sheep or goat.
If you prefer, you can flavor the ricotta cream with vanilla Where ground cinnamon instead of lemon.
storage
The ricotta cake is stored in ambient temperature, in a suitable airtight container, for One day (in the refrigerator for 2 days). Freezing is not recommended.
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