Girella ricotta and strawberries
Desserts from Italy
Gluten-Free Cake Ricotta and More
Gluten-Free Cake Ricotta and More
ready in
40 minutes
difficulty
daily requirement
100% Fat
100% Protein
100% Carbohydrates
translated by Italian with
description
A nice soft cake ideal for breakfast or snack to be prepared with cranberries or raspberries.
preparation
step 1
Mount the yolks with the sugar until a clear and sparkling mixture is added, then add ricotta and continue to assemble.
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.
step 3
Apart from mounting the snowballs in the snow and incorporating them gently into the dough trying not to disassemble them.
step 4
Pour the mixture into a coated baked cake pan, level it well and distribute it over the slices.
step 5
Dust with the icing sugar, this will avoid burning in the baking.
step 6
Bake for about 30 minutes in a 180 degree hot oven.