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Plumcake with strawberries and ricotta without butter

ingredients

servings

8

Ricotta cheese

200 oz

Type 0 wheat flour

200 oz

Strawberries

150 oz

Brown sugar

100 oz

Sliced almonds

20 oz

Vanilla bean

5 oz

Baking powder for desserts

10 oz

Eggs

3 unit

Desserts from Italy

Plumcake with strawberries and ricotta without butter

Plumcake with strawberries and ricotta without butter

vegetarian with gluten with eggs with lactose

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Plumcake with strawberries and ricotta without butter

Plumcakes with strawberries and ricotta without added fat, neither butter nor oil.

Plumcake with strawberries and ricotta without butter step 1

step 1

In a bowl, place the sugar and the eggs. Add ricotta and seeds of a vanilla berry, mix well all over. Finally sift flour with vanilla yeast. Amalgamate everything.

Plumcake with strawberries and ricotta without butter step 2

step 2

Clean the strawberries, remove the petiole and the leaves. Cut the strawberries into small pieces. Spread the strawberries with flour and then mix them with the dough. Mix gently all over.

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Plumcake with strawberries and ricotta without butter step 3

step 3

Pour the mixture into a plumcake mold of 23x10 cm lined with baking paper. Decorate the cake with almonds and sprinkle 2 tablespoons of cane sugar.

Plumcake with strawberries and ricotta without butter step 4

step 4

Bake the cake in a preheated oven at 180 degrees for about 35-40 minutes. Once cooked, let the cake cool down. You can decorate the cake with velvet sugar.

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