Hazelnut and ricotta cake
Hazelnut and ricotta cake
Hazelnut and ricotta cake
5
1
Stefano Moraschini
Pass the ricotta cheese, chop the hazelnuts, separate the eggs, beat the egg whites until stiff with 100 g sugar.
Mount butter with 50 g sugar and add the egg yolks one at a time, cottage cheese, hazelnuts, flour, egg whites and lemon zest.
Bake at 180 degrees for 40 minutes.
Remove from oven and allow to cool and then spread with the jam and grattugiarvi over the chocolate.
Calories calculation
Calories amount per person:
726
Ingredients and dosing for 4 persons
License
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