Cocoa tart filled with ricotta
159 recipes
Big mini plumcake
ingredients
servings
8
Eggs
2 unit
White sugar
110 grams
Ricotta cheese
140 grams
Glutenfree flour for desserts
110 grams
Corn seed oil
40 grams
Vanilla bean
1 unit
Bitter cacao
1 spoon
Baking powder for desserts
1 sachet
Desserts from Italy
Big mini plumcake
Big mini plumcake
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by
Italian
with 
description
simple and fast recipe to prepare very soft vanilla and cocoa gluten-free plumcakes
preparation
step 1
Beat the eggs with the sugar for a few minutes. Then add the oil and ricotta and continue stirring. Finally add the flour and baking powder and mix the mixture well.
step 2
Divide the obtained mixture in half and distribute it in two different bowls. In one add the vanilla bean, in the other a spoonful of cocoa. Mix each bowl well.
step 3
Fill the cups with plumcake or muffin by placing a tablespoon of vanilla dough and a tablespoon of cocoa mixture on top. Cook at 180 degrees for 20/25 minutes.
