Se cercate qualcosa una torta per stupire i vostri amici ma non volete il solito cheesecake, ecco l'alternativa facile, veloce e freschissima oltre che gustosa. Le fragole rosse come topping non vi faranno resistere...vorrete fare come i bambini per assaggiare la crema morbida e fragolosa per leccarnvi le dita!
AuthorToscane DI GustoCategoryCakesDifficultyBeginner
This tasty cake is made with the base of short pastry. The simplest method to obtain shortcrust pastry, and which we always use for our bases, is that of shortcrust pastry to the mixer that you find in our recipes.
Once the pastry is ready, roll it out and place it on a round baking pan and bake it for 20 minutes in a pre-heated oven at 180 ° C.
To prepare the cream, put the ricotta and drain in a colander for about 15 minutes.
Mix the ricotta with the icing sugar and the lemon rind.
Cut the strawberries into slices, add the sugar, 2 teaspoons of water and a little lemon juice and cook in a non-stick pan for 7/8 minutes at most. Then put the gelatin sheets to soak for about 10 minutes, squeeze them and add them to the strawberry puree.
When the pastry is ready and cooled, start composing the cake by spreading a layer of ricotta and then over a state of strawberries.
Let it rest in the fridge for at least an hour before tasting it fresh!
Ingredients
Directions
This tasty cake is made with the base of short pastry. The simplest method to obtain shortcrust pastry, and which we always use for our bases, is that of shortcrust pastry to the mixer that you find in our recipes.
Once the pastry is ready, roll it out and place it on a round baking pan and bake it for 20 minutes in a pre-heated oven at 180 ° C.
To prepare the cream, put the ricotta and drain in a colander for about 15 minutes.
Mix the ricotta with the icing sugar and the lemon rind.
Cut the strawberries into slices, add the sugar, 2 teaspoons of water and a little lemon juice and cook in a non-stick pan for 7/8 minutes at most. Then put the gelatin sheets to soak for about 10 minutes, squeeze them and add them to the strawberry puree.
When the pastry is ready and cooled, start composing the cake by spreading a layer of ricotta and then over a state of strawberries.
Let it rest in the fridge for at least an hour before tasting it fresh!