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Gluten-Free Cake Ricotta and More

ingredients

servings

10

Glutenfree flour for desserts

250 oz

Eggs

3 unit

Ricotta cheese

250 oz

White sugar

150 oz

Baking powder for desserts

1 unit

Lemon peel

1 spoon

Blackberries

150 oz

Icing sugar

to taste

Desserts from Italy

Gluten-Free Cake Ricotta and More

Gluten-Free Cake Ricotta and More

vegetarian with eggs with lactose

ready in

40 minutes

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Gluten-Free Cake Ricotta and More

A nice soft cake ideal for breakfast or snack to be prepared with cranberries or raspberries.

Gluten-Free Cake Ricotta and More step 1

step 1

Mount the yolks with the sugar until a clear and sparkling mixture is added, then add ricotta and continue to assemble.

Gluten-Free Cake Ricotta and More step 2

step 2

Combine the sifted flours with the yeast and the lemon zest. Leave two more handful of more and incorporate the others into the compound.

Gluten-Free Cake Ricotta and More step 3

step 3

Apart from mounting the snowballs in the snow and incorporating them gently into the dough trying not to disassemble them.

Gluten-Free Cake Ricotta and More step 4

step 4

Pour the mixture into a coated baked cake pan, level it well and distribute it over the slices.

Gluten-Free Cake Ricotta and More step 5

step 5

Dust with the icing sugar, this will avoid burning in the baking.

Gluten-Free Cake Ricotta and More step 6

step 6

Bake for about 30 minutes in a 180 degree hot oven.

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