I’ve already talked about the fruit cake with ricotta, not instead of the custard. The other day I had people over for dinner and I had a minor accident during the cake preparation: I had already put the cream cheese on the pastry base when it fall to the ground. For the Murphy’s Law that says “if you prepare with great care a slice of bread and nutella and such bread will fall down, it will be surely on the side with nutella”, even my beautiful cake fell face down of course!
I redid the base in a hurry, but I did not have enough cheese for the top. I compensated for the missing portion by adding my yogurt kefir. The result was a more soft and silky cream, which he was perfect with blueberries and raspberries seal. It has been a little revenge on Murphy, dedicated to the thousands of bread slices with Nutella fallen down to the floor.
Follows my recipe for Ricotta cake with mixed berry! Enjoy 🙂
Cooking Time: 40 minutes
For the pastry:
- 250 g flour,
- 100 g sugar
- 125 g cold butter and 1 egg yolk (or 100 g butter and 1 egg)
- 1 teaspoon baking powder vanilla
For the garnish:
- 150 grams of blueberries
- 150 grams of raspberries
- fresh mint
- 1 organic lemon
- 200 days of ricotta cheese
- 100 g kefir
- 80 g sugar
- 1 teaspoon vanilla
- 1 envelope of gelatin clear
While cooking the pastry base, prepare the cream: mix ricotta cheese and kefir with sugar, vanilla and lemon zest until the mixture is smooth and without lumps. Store in the refrigerator.
When the base of the pastry is ready, let it cool, remove from pan and place on a serving dish. Apply the cream with the help of a spoon, garnish with blueberries and raspberries and add a few mint leaves.
Prepare the gelatin and put it on the cake, quite to cover all the fruits. Let stand your tart at least an hour before serving.