Pistachio and Ricotta Cake
of Azzurra Gasperini - Azzuchef
Level: Easy
Preparation time: 20 Minutes
Cooking time: 20-30 Minutes
Portions: 7-8 People
Ingredients
- 400 g Preparato per Crostata Babbi Home Bakery (tart mix)
- 120 g room-temperature butter
- 1 large egg (about 70 g)
- 250 g cows ricotta cheese
- 100 g Pasta di Pistacchio Babbi Home Bakery (pistachio paste)
- Pistachio granules, to taste
Tools
26 cm Cake tin
Preparation
- Pour the Preparato per Crostata Babbi Home Bakery (tart mix) into a bowl. Add the cubed butter and mix until a sandy consistency is obtained.
- Add the egg and mix until smooth.
- Make a dough, cover with cling film and leave to rest for 30 minutes in the fridge.
- Roll out the dough and cover a 26 cm diameter tart tin.
- Fill evenly with Pasta di Pistacchio Babbi Home Bakery (pistachio paste) using a spoon and finally spread the ricotta layer.
- Coarsely crumble the remaining shortcrust pastry with your hands to make a crumble.
- Finally, sprinkle the cake with pistachio granules.
- Bake at 180°C (static oven) for about 20- 30 minutes.
Ingredients
- 400 g Preparato per Crostata Babbi Home Bakery (tart mix)
- 120 g room-temperature butter
- 1 large egg (about 70 g)
- 250 g cows ricotta cheese
- 100 g Pasta di Pistacchio Babbi Home Bakery (pistachio paste)
- Pistachio granules, to taste
Tools
26 cm Cake tin
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