CREAMY RICOTTA CAKE. Gluten Free
CREAMY RICOTTA CAKE, a delicate dessert that melts in your mouth.
Creamy ricotta pie is a dessert done almost everything with ricotta: no butter, no oil, very little flour.
Creamy ricotta cake a light low-fat dessert, perfumed custard-like texture.
Perfect as dessert, to be served alongside fresh fruit , with candied fruit, or with chocolate chips or chocolate cream .
I have prepared this recipe with a little powdered sugar and chocolate chips into the dough.
The creamy ricotta cake, keeps for several days, just put it under a Bell for cakes.
Preparation: 15 minutes + 50 minutes cooking
Ingredients: 6 / 8 portions
Ricotta 500 g
Sugar 120 g
Milk 100 g
Flour 100 grams. I used gluten free flour for cakes Piaceri Mediterranei .
Vanillin (Gluten Free) 1 Spoon
Chocolate chips ( Gluten Free)-amount as desired
Council: Flour the chocolate chips, remove the excess flour and put it in the freezer for 10 minutes.
Put the ricotta and sugar in a bowl and work with an electric mixer .
Add the milk and the egg and turn again with whips.
Add the flour and vanillin, continue turning with whips until the mixture is smooth.
Pour the chocolate chips in the batter and mix with a spatula.
Cover the inside of a mold 20 cm in diameter with baking paper.
Pour the dough and then in a preheated oven at 160 degrees for about 45/50 minutes.
Cooking times may vary slightly from oven.
Once cooked creamy ricotta cake, make it cool in the mould.
Then remove from the mold. Cover with icing sugar and serve.
A very delicate dessert that melts in your mouth.
Instead of vanilla extract you can spice up the creamy ricotta cake with grated lemon peel or orange.
Enjoy your meal