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- Ingredients
- Recipe
- Dough: Wheat flour200 g
- Dough: Sugar90 g
- Dough: Yolk2 unit(s)
- Dough: Butter150 g
- Dough: Chemical Yeast2 teaspoon
- Dough: Salt to taste
- Filling: Ricotta500 g
- Filling: Fresh cream300 g
- Filling: Butter50 g
- Filling: Egg3 unit(s)
- Filling: Sugar120 g
- Stuffing: Seedless raisins2 tablespoon
- Filling: Vanilla Essence1 teaspoon
- Filling: Lemon1 unit(s)
- For the dough, combine the sifted flour, sugar and a pinch of salt in a bowl. Add the yolks also sifted and then the butter. With the help of two knives, make cross cuts to incorporate everything, until you have a chunky farofa.
- Add the baking soda and incorporate everything with your hands, without stirring too much, until you get a homogeneous mass. If needed, add a little more butter. Forre the bottom and walls of a removable background shape with the mass and book.
- For the filling, crumble the ricotta and beat it in a food processor with the cream, the sifted egg yolks and the butter.
- Beat the egg whites with the help of a fouet. Add the sifted sugar and add the ricotta filling, butter, lemon zest and half the raisins, stirring gently with a spatula.
- Pour the stuffing inside the raw dough and distribute over the rest of the raisins. Take it to the oven at 180° and bake for 40 minutes, without letting it brown too much.
- Let it cool and take the fridge for 2 hours before serving.
- DeliRec in partnership with chef Bruno Gandelman.
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