Cake poured ricotta
Desserts from Italy
Ricotta Cake And Jam
Ricotta Cake And Jam
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
This is the memory of my breakfasts as a child ... bread, ricotta and jam strictly made by my mother And for my birthday I wanted to hear her close with this simple creamy ricotta cake with blackberry jam on it
preparation
step 1
For the base, beat an egg with 60g of sugar with a whisk, add the oil and finally the flour and baking powder. Mix well and pour into a buttered cake pan.
step 2
In a bowl mix the ricotta with the other egg, the remaining sugar, the cornstarch and the vanilla until a smooth cream is obtained. Pour over the base of the cake and level the surface well.
step 3
With a spoon spread over the jam at various points and mix with a toothpick to create the marbled effect.
step 4
Bake at 180 degrees for about 45 minutes. If the surface becomes too colored, cover the last 10 minutes with aluminum foil.
step 5
Open the oven completely and let the cake cool for another 15 minutes, then remove it from the pan and let it cool completely.