FREE delivery in Europe over € 49.

Ricotta cake with balsamic vinegar

 

 

INGREDIENTS

  • 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

 

 

PROCEDURE

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.

 

PLEASE NOTE

 

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.

 

 

Older Post
Newer Post

Leave a comment

Please note, comments must be approved before they are published

Close (esc)

SIGN UP TO OUR NEWSLETTER

Promotions, new products and offers. Directly to your inbox.
Subscribe to the newsletter and you will immediately receive a special 10% discount! (also check the SPAM folder)

Are you an adult?

We sell alcohol on this site. Not to minors

Search

Shopping Cart

Your cart is currently empty.
Shop now
English en