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Strawberry and ricotta crumble cake

ingredients

servings

8

White sugar

140 grams

Strawberries

300 grams

Ricotta cheese

400 grams

Full fat milk

3 spoons

Baking powder for desserts

1 unit

Eggs

1 unit

Butter

75 grams

Type 00 wheat flour

300 grams

Desserts from Italy

Strawberry and ricotta crumble cake

Strawberry and ricotta crumble cake

vegetarian with gluten with eggs with lactose

ready in

45 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Strawberry and ricotta crumble cake

The strawberry and ricotta crumble is a sweet and delicious sweet that can be consumed for an outdoor brunch or snack and is suitable for everyone, large and small. It is a quick and easy dough to make stuffed with ricotta and strawberries, all with a small amount of sugar.

Strawberry and ricotta crumble cake step 1

step 1

In the mixer, combine the flour with the butter in pieces, add egg, butter, 120 grams of sugar, yeast and milk and run until you get a sandy dough. Put it in the fridge.

Strawberry and ricotta crumble cake step 2

step 2

In the meantime, prepare the filling: mix the ricotta with sugar with a whip, add the strawberries you have already washed and cut into pieces.

Strawberry and ricotta crumble cake step 3

step 3

Pour half of the sandy dough into a mold without leveling it, add the fern by keeping it 1 cm from the edge and cover with the remaining dough.

Strawberry and ricotta crumble cake step 4

step 4

Bake in the oven preheated to 180 ° for 30 minutes (of which a few minutes with baking in the bottom only if your oven allows).

Strawberry and ricotta crumble cake step 5

step 5

Allow the crumble of strawberries and ricotta to cool in the fridge before serving to enjoy the best. Keep refrigerated.

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