Cake with orange cream bimby method
Desserts from Italy - Lazio
Ricotta cake with apricot sauce and pistachio grain
Ricotta cake with apricot sauce and pistachio grain
ready in
1 hour
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A soft and tasteful cake
preparation
step 1
Prepare the cake: Sift the ricotta cheese (I goat) into a large bowl, and combine the squeezed sugar too. Mix with a hand whip.
step 2
Prepare the cake: Sift the ricotta in a large bowl, and combine the squeezed sugar too. Mix with a hand whip.
step 3
Bring snowboards firmly to the bottom with a pinch of salt and incorporate them into the compound. Amalgamate well and pour into the oiled and floury pan (I use the semolina).
step 4
Bake in pre-heated oven at 180 ° C for 30 to 35 minutes.
step 5
Meanwhile, prepare the sauce: In a saucepan pour the apricot jam, orange honey, Marsala liqueur and lemon juice.
step 6
Place on low flame and mix thoroughly, melt all the ingredients until they get a smooth and liquid sauce.
step 7
Remove from heat and allow to cool until the time of use.
step 8
Let's make the sweet: Once the sweet, cooled and shredded, put it on the serving dish.
step 9
Cover completely with the sauce and let it fall along the sides of the cake. (The amount of sauce indicated is sufficient to cover the whole cake and, if desired, to bake it in two layers)
step 10
Decorate with pistachio grain.
step 11
And you can not, sweet is ready!