Tag: cake

Tart with ricotta and chocolate by Benedetta Rossi, Other than pastiera. Sicilian cake for Father’s Day – Gordon Ramsay’s version

Ricotta Tart And Chocolate


Ricotta Tart And Chocolate

The tart with ricotta and chocolate it is the dessert that will make lovers of ricotta desserts happy. For the filling we were inspired by Sicilian cannoli, a delicacy recognized throughout the world. We therefore need to prepare a tasty one ricotta cream and then fill it with chocolate chips. For the pastry, however, we did not use butter, following the recipe Benedetta Rossi. The positive side of this preparation is that the pasta will not have to wait for the classic resting times in the refrigerator, but it will ready immediately to be laid out. An extra help to be able to spend less time in the kitchen

Tart with ricotta and chocolate

Ingredients x 8

  • eggs 2
  • sugar 170 g
  • sunflower seed oil 80 ml
  • flour 370 g
  • ricotta 500 g
  • 1\2 lemon zest
  • chocolate chips 100 g
  • powdered sugar

Preparation

The first thing to do to prepare the ricotta and chocolate tart It’s shortcrust pastry. In a bowl combine the eggs, oil, 100 grams of sugar and yeast. Mix well and add the flour, a little at a time. Incorporate it helping yourself first with a fork. When it takes consistency, transfer it to a work surface and continue With the hands, mixing in the remaining flour. Roll out with a rolling pin on baking paper sprinkled with flour. Grease and flour the cake tin and place the pastry at the base, turning it upside down directly with baking paper. Remove any excess pasta that overflows and keep it aside.

Let’s now move on to stuffing. In a bowl, combine the ricotta, 70 grams of sugar, the grated lemon zest and the chocolate chips. Mix well but delicately and spread the cream over the pastry. Level with the help of a spoon. With the pastry that you removed from the edges, create the classic decoration for the tarts, or indulge your imagination. Cook in a static oven 180 degrees for 40 minutes. Leave to cool before removing from the pan. Transfer to a serving plate and sprinkle with icing sugar. Your tart with ricotta and chocolate ready.

Rice cake, the delicious traditional Tuscan Easter dessert that melts in your mouth and does not make you fat – Gordon Ramsay’s version

sweet rice cake


sweet rice cake

The rice cake it is a traditional dessert from eastern Tuscany. It’s delicious, simple, cheap and within everyone’s reach. Today we see the recipe Piero, who shared it on social media. The result is guaranteed as long as the instructions are scrupulously followed. The characteristic of its goodness lies in the fact that the rice cooks for a long time covered in milk, remaining soft and delicate. You can prepare it for your loved ones or when you have guests, or take it as a gift when you are invited to a friend’s house. It will always be appreciated. Even kids go crazy for it. All you have to do is try.

Rice cake

Ingredients x 8

  • original variety rice 200 g
  • whole milk 400 ml
  • sugar 180 g
  • eggs 1
  • butter 40 g
  • flour 2 tbsp
  • vanillin 1 sachet
  • orange liqueur 2 tbsp
  • 1\2 orange zest
  • cinnamon powder
  • baking powder for desserts 1\2 sachet

Preparation

The first fundamental rule for preparing the rice cake is to use Original rice. Boil the rice in lightly salted water for 12 minutes starting from the boil. Drain and let cool turning on the running water. In a bowl, mix the eggs and sugar with the whisk very quickly, there is no need to whip. United the softened butter, half the grated orange zest, the liqueur, the flour, the vanillin and the baking powder. Mix again with the whisk and until the butter has melted and well blended with all the ingredients. Finally, add the well-drained rice and milk.

Also add a teaspoon of cinnamon which suits us very well. Mix and finally pour into the mold lined with baking paper or well buttered and floured. Since the whole thing is very liquid, make sure to distribute evenly the rice which remains covered by the milk on the baking tray. Cook in a static oven 180 degrees for 60 minutes, in the center of the oven. Turn off but leave to cool and dry in the oven ajar for another 20 minutes. The cake is good after a few hours, at best the day after. Just before serving, dust it with icing sugar. Your rice cake ready.

READ ALSO—> Tiramisu mimosa cake, Much better than the classic one, Perfect for women’s day

Tiramisu mimosa cake, Much better than the classic one, Perfect for women’s day – Gordon Ramsay’s version

tiramisu mimosa


tiramisu mimosa

The tiramisu mimosa cake it is the dessert we chose to celebrate women’s day. Friday is March 8th and even though we are living in a period where there isn’t much to celebrate, at least we can drown your sorrow in a dessert. And we assure you that this will win you over, spoonful after spoonful. The procedure followed is the same as the mimosa cake. What changes is the cream, strictly mascarpone. And of course everything comes soaked in coffee. On the surface, the classic sponge cake cubes, to recall the flowers of the moment, with a nice sprinkling of cocoa to recall the color of the tiramisu.

Tiramisu mimosa cake

Ingredients

  • eggs 4
  • granulated sugar 260 g
  • 00 flour 260 g
  • water 50 ml
  • baking powder for desserts 1 sachet
  • mascarpone cream (2 eggs, 80 g sugar, 500 g mascarpone, 2 tablespoons corn starch)
  • coffee 150 ml

Preparation

The first thing to do to prepare the tiramisu mimosa cake It’s sponge cake. Add the eggs to the granulated sugar and beat them with an electric whisk until smooth a frothy mixture. Add the flour, yeast and water and continue to work. Butter a cake tin, pour the mixture into it and cook 180 degrees for 30 minutes. Prepare the coffee, sugar it and add it to the milk, then set aside. Now let’s get ready the mascarpone cream. In a mixer combine the eggs, sugar, mascarpone and corn starch. Mix everything together, then transfer the mixture into a saucepan.

Cook over a low heat, stirring constantly until reached the desired density. Meanwhile the sponge cake has cooled, and you can cut it horizontally in 3 parts. With a brush, distribute the coffee on the disc below. Pour the mascarpone cream, leaving a few spoonfuls aside, then cover with the top slice of sponge cake. Wet this too with coffee and spread the leftover mascarpone. Cut the central sponge cake slice into pieces to form the classic cubes and cover the entire surface of the cake. Complete with a sprinkling of bitter cocoa. Your tiramisu mimosa cake ready.

Proudly powered by WordPress

By continuing to use the site, you agree to the use of cookies. Click here to read more information about data collection for ads personalisation

The cookie settings on this website are set to "allow cookies" to give you the best browsing experience possible. If you continue to use this website without changing your cookie settings or you click "Accept" below then you are consenting to this.

Read more about data collection for ads personalisation our in our Cookies Policy page

Close