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Ricotta Cake And Jam

ingredients

servings

8

Ricotta cheese

300 oz

Eggs

2 unit

Glutenfree flour for desserts

90 oz

Cornflour

20 oz

White sugar

110 oz

Baking powder for desserts

2 oz

Blackberry jam

6 spoons

Vanilla flavour

to taste

Corn seed oil

50 oz

Desserts from Italy

Ricotta Cake And Jam

Ricotta Cake And Jam

vegetarian with eggs with lactose

ready in

1 hour

difficulty

daily requirement

100% Fat

100% Protein

100% Carbohydrates

translated by Italian with google translate

Ricotta Cake And Jam

This is the memory of my breakfasts as a child ... bread, ricotta and jam strictly made by my mother And for my birthday I wanted to hear her close with this simple creamy ricotta cake with blackberry jam on it

Ricotta Cake And Jam step 1

step 1

For the base, beat an egg with 60g of sugar with a whisk, add the oil and finally the flour and baking powder. Mix well and pour into a buttered cake pan.

Ricotta Cake And Jam step 2

step 2

In a bowl mix the ricotta with the other egg, the remaining sugar, the cornstarch and the vanilla until a smooth cream is obtained. Pour over the base of the cake and level the surface well.

Ricotta Cake And Jam step 3

step 3

With a spoon spread over the jam at various points and mix with a toothpick to create the marbled effect.

Ricotta Cake And Jam step 4

step 4

Bake at 180 degrees for about 45 minutes. If the surface becomes too colored, cover the last 10 minutes with aluminum foil.

Ricotta Cake And Jam step 5

step 5

Open the oven completely and let the cake cool for another 15 minutes, then remove it from the pan and let it cool completely.

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