Introduction: ITALIAN RICOTTA RASPBERRIES CAKE
This is a really good and tasty cake, and look pretty too. I made it from different Italian recipes mixed together!
You can change the topping with other fruit or nuts.
_CRUST: 200g flour;
_FILLING: 250g ricotta cheese;
_TOPPING: plain gelatin (powdered)+1 glass of water+2 spoon of sugar (fruit sirup optional);
raspberry (enough to cover cake)
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: CRUST
MIX INGREDIENT TOGETHER (butter should be at room-temperature and not melted, cut in little pieces).
Try to touch the dough less possible and do it fast, don't make it warm, or the crust will lost his crunchiness (if you have a marble counter use it).
MAKE A BALL and put it in transparent film, so it don't dry. Put it in fridge for at list 2 hours (or it will shrink in baking pan), better over a night.
Step 2: FILLING
BIT BUTTER AND SUGAR TOGETHER, until they become a smooth paste.
ADD ALL THE OTHER INGREDIENT and steer really well, until everything is smooth.
Step 3: MAKE CAKE
take out of the fridge the ball of dough half an hour before so it soften.
PUT IT FLAT AND ON THE SIDE IN a PAN.
MAKE LITTLE HOLE WITH FORK everywhere in the the bottom of dough (so it wont make air boubble when it cook).
PUT FILLING IN.
COOK FOR MINUTE AT DEGREE.
take it out and let it cool down.
Step 4: TOPPING
PUT RASPBERRIES ALL OVER YOUR CAKE.
do a glass of gelatin with water and sugar (read instructions on gelatin packaging) and wait few minuts for it to become a tiny bith thick, but not all the way.
PUT GELATIN ALL OVER THE RASPBERRIES.
Step 5: REFRIGERATE
refrigerate cake for 5 hours to a night.
this cake is delicious also the day after.