Ricotta cake (6)

Ricotta cake (6) 5 1 Stefano Moraschini

Instructions

Dosing and ingredients

Mix the ricotta with the almonds, add sugar, eggs, a pinch of salt and work for a long time, the rum.

Pour the mixture well blended a buttered mould.

Bake in a water bath, for 40 minutes, let it cool and serve.

Calories calculation

Almonds finely pounded (459)
Ricotta (340)
Rum (226)
Salt (1)
Eggs (465)
Sugar (392)

Calories amount per person:

313

Ingredients and dosing for 6 persons

250 g of ricotta
80 g of almonds finely pounded
100 g of sugar
5 eggs
Rum
1 pinch of salt

License

This recipe is published under Creative Commons License • You can copy, print, reproduce it for purposes other than business and always quoting the author and the source • www.cooking-better.com

Other recipes (in alphabetical order)

« Ricotta cake (2) (Dolce di Ricotta (2))

Ricotta cake (6) (Torta di Ricotta (6)) »