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Ricotta cake with balsamic vinegar




  • 100 g sugar
  • 300 g fresh cow ricotta
  • Cinnamon Q.S
  • 100 g dry biscuits
  • 70 g butter
  • 3 eggs
  • Balsamic vinegar Q.S.
  • 150 g pastry cream




Crumble the biscuits and set them aside, melt the butter in a small pot over low heat then add the biscuits and mix.


Coat a 18 cm diameter cake mould and create the cake base flattening the mixture with the back of a spoon.

In a bowl whip eggs and sugar, then add ricotta, a pinch of cinnamon and two spoons of balsamic vinegar until it becomes foamy.

Bake it in a static oven at 180° for about 45 minutes. When the crust becomes darkening, turn off the oven.

Serve lukewarm with a little balsamic vinegar and a sprinkling of powdered sugar.




If you have a 22 cm pan (the most common) you need to double the doses
Once the cake is ready, turn off the hoven and open it slightly. Do not take the cake off or it will crumble on itself.



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