Amaretto ricotta cake

For 12 pieces
  • 300 g flour
  • 250 g Sugar
  • 1 Packet Baking powder
  • 2 eggs (size M)
  • 100 g soft butter
  • 100 g Dark chocolate
  • 250 g Ricotta
  • 2 EL Almond liqueur
  • 75 g Almond sticks
  • 200 g frozen raspberries
  • 1 EL Icing sugar
  • fat and flour
75 minutes
very easy
1.
Knead the flour, 150 g sugar, baking powder, 1 egg and butter with the dough hook of the hand mixer. Then knead into sprinkles with your hands
2.
Put about 2/3 of the sprinkles in a greased springform tin sprinkled with flour. Press on the base, pressing up about 3 cm on the edge
3.
Chop the chocolate. Mix the ricotta, liqueur, 1 egg and 100 g sugar. Stir in chocolate and almond sticks. Carefully fold in the defrosted raspberries
4.
Put the mixture on the base, smooth it out, and distribute the remaining crumble on top. Bake in a preheated oven (electric stove: 175 ° C / convection: 150 ° C / gas: see manufacturer) for 40–45 minutes. Take out of the oven, place on a wire rack and let cool down in the tin
5.
Remove from the tin. Dust the edge of the cake with powdered sugar. Arrange on a cake plate. Whipped cream tastes good with it
1 piece approx> 370 kcal
  • 1550 kJ
  • 8 g ​​protein
  • 17 g fat
  • 47 g carbohydrates
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