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Easy, seasonal and delicious. So is this original pie filled with ricotta and lemon cream. To prepare it, we will not need a rolling pin or a kitchen robot since we will prepare the dough with our own hands.
We will also make the cream in a moment, mixing with a wooden spoon ricotta cheese, sugar and the grated skin of a lemon.
La grape is optional but, since we are in full season, I think adding it is a great option.
Creamy ricotta and grape cake
Simple cake with ricotta cream and pieces of grape.
- ascen jimenez
- Kitchen: Modern
- Recipe type: dessert
- Calories: 250
- Rations: 12
- Preparation time:
- Cooking time:
- Total time:
Ingredients
For the mass:
- 250 g flour
- 50 g of grated coconut
- 100 butter g
- 50 g of sugar
- 15 g of yeast type Royal
- 1 egg
For the filling:
- 150 g of grapes
- 500 g of ricotta
- 50 g of sugar
- The grated skin of a lemon
Music
We turn on the oven at 180º.
Put the flour, coconut, sugar and yeast from the dough in a bowl.
We mix those ingredients with a wooden spoon.
We add the butter, in pieces.
We integrate all the ingredients with our hands.
We beat the egg in a small bowl.
We incorporate it into the previous mix. We mix the ingredients, first with a spoon and then with our hands, forming crumbs.
Reserve.
Put the ricotta, salt and grated lemon peel in a container.
We mix well to make the cream.
We wash the grapes. We open them in half and remove the seeds.
We put in a mold of about 26 centimeters in diameter half of the mass of crumbs that we have previously prepared.
We put the cream on top.
On the cream we put the grapes already clean.
We cover with the rest of the dough.
When the oven is hot, bake at 180º for approximately 35 minutes.
Once out of the oven, we let the cake cool so that it can then be stored in the refrigerator.
More information - September: seasonal fruits and vegetables