viernes, 3 de diciembre de 2010

Sernik Ricotta Cake

Today at “A Ojo” we have an special guest: Gabriela Petrikovich. This friend of mine is a great designer and she keeps for herself some good cooking tricks, although sometimes she shares them. This cake is one of them, and it is simply spectacular! 

The lemon and raisins flavour is really nice! One of the things that I like the most of this cake is its presentation format, in small cubes that you can easily transport and eat with your hands.... yummy yummy!

  • 1 kg of ricotta cheese.
  • 5 eggs
  • 150 g of unsalted butter
  • 200g of sugar
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 2 spoonful of flour
  • A handful of raisins rehydrated in any sweet liquor.

  1. Whisk the egg yolks with sugar until obtaining a light yellow paste.
  2. Add the soften butter, the juice, the zest and mix.
  3. Add the ricotta cheese, the flour and the raisins.
  4. Beat the egg whites until they form stiff peaks and mix gently so we dont loose the softness of the whites.
  5. Grease and flour the recipient where to cook the cake.
  6. Place in the oven for 50 minutes at 180ºC.
  7. Leave it rest in the oven with thee door partially open to avoid the cracks.
Bon Profit

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