sabato 9 settembre 2017

Sbriciolata ricotta e cioccolato (english version)

Crumble cake


  •  600 g flour
  • 200 g brown sugar 
  • 180 ml peanut oil
  • 2 eggs
  • 100 g sliced almonds 
  • 16 g baking powder
  •  lemon zest

Ingredients for  filling:

  •   400 g ricotta cheese
  •  200 g Nutella (or any other kind of chocolate)
  •   100 g velvet brown sugar

METHOD (filling):

1.       Combine your ricotta cheese, velvet brown sugar in a bowl and mix them together (pic.1)
2.       Now add Nutella and mix it with the other ingredients (pic.2)
3.       Your filling is now ready.

METHOD (crumble):

1.       Combine sugar, lemon zest and peanut oil in a bowl and mix them together (pic.1)
2.       Sift flour and baking powder together, then add them to the mixture (pic.2)
3.       Add  eggs (pic.3)  and mix all togheter until the mixture resembles coarse crumbles (pic.4)
4.       Pour half of the mixture in a springform pan, that you’ve already greased (with butter) and floured
5.       Now add sliced almonds to the other half of the mixture that you’re going to use to cover the filling (pic.5)
6.       Gently spread the filling all over the crumble, but be careful: the filling doesn’t have to touch the pan! (pic.6)
7.       Now cover everything up with the crumble (pic.7)
8.       Bake 30-35 minutes in an over preheated to 180°C (pic.8) and serve it when it’s completely chilled.
9.       ENJOY!

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