Ricotta cake with cranberries
Instructions
With the listed ingredients prepared a pasta from cream puffs following the recipe.
Divide into 5 equal parts and form with each disk 1 26 cm in diameter.
Place them one at a time on the oven tray sprinkled with flour and cook in a preheated oven (220-250 degrees) for 15 minutes.
At the end, choose the three disks managed better and use them to compose the sweet; reduce the other two into crumbs.
For the filling, put in a saucepan the yolks, sugar, salt and milk, stir vigorously, then heat the mixture sweet heat, continuing to stir.
Cook the cream, never boil, until velerà the spoon, then remove from heat and add the gelatine, softened in cold water and squeezed.
Stir carefully so that the isinglass to melt completely, then let cool.
When the cream is warm, add the ricotta cheese, well drained, sieved and collected in a bowl.
Stir until mixture is smooth and homogeneous, and let cool completely, then carefully fold half of the whipped cream.
Place a disk of dough on a serving dish, get around a ring for cakes and put over half the filling and then half of the Cranberry Compote, divided into piles.
Let cool in the refrigerator.
Cover with the second disk of dough and press it down slightly, and farcitelo in the same way, keeping aside a little for the final decoration.
Finish with the third disc and press it slightly.
Remove the cake ring, cover the surface of the cake with a side of whipped cream remained and with the crumbs of dough, then sprinkle with icing sugar.
Place the cream in a pocket of fabric with a star nozzle and formed fourteen rosettes along the edge of the cake by placing in the middle of each of them a little of the sealing compound.
Let cool the cake in the refrigerator for an hour before serving.
Ingredients and dosing for 14 persons
- For cream puff dough:
- 25 cl of water
- 125 g of butter
- 1/2 teaspoon of salt
- 220 g of flour
- 6 eggs
- For the filling:
- 3 egg yolks
- 130 g of sugar
- 1 pinch of salt
- 15 cl of milk
- 5 sheets of isinglass
- 350 g of ricotta
- 75 cl of whipped
- 250 g of cranberry compote
- Icing sugar