Chestnut flour cake with ricotta
Instructions
Prepare the pastry and put it to rest for 30 minutes in the refrigerator.
Add the ricotta, sugar, yolks of 2 eggs, baking powder, rum and chocolate and mix well until mixture is smooth.
Whip the egg whites until foamy, and blend the mixture being careful not to remove them.
Roll the pastry and coated with a pan of 24 cm in diameter greased and floured, cover the bottom with the biscuits crumbs and fill it with the mixture of ricotta.
With the leftover dough formed a grid, then cook the pie in the oven already warm to 190 degrees for 50 minutes.
Ingredients and dosing for 4 persons
- For the pastry:
- 100 g of chestnut flour
- 100 g of white flour
- 100 g of butter at room temperature
- 130 g of sugar
- 2 egg yolks
- 1 pinch of salt
- 1/2 teaspoon of yeast
- For the filling:
- 400 g of ricotta
- 2 eggs
- 100 g of sugar
- 6 biscuits
- 150 g of chocolate shavings
- 2 tablespoons of rum
- 1/2 teaspoon of yeast
- For the mold:
- Butter
- Flour