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amaretti and ricotta cake

I have many recipes for desserts, but every time I go to a dinner, and of course bring a cake, I never know what to prepare. I had the ricotta, which I had to use absolutely so I trawled the various recipes that I've done, but no I was intrigued.
Then I found this recipe in the forum Gennarino : amaretti tart is the author Dony.
But this recipe does not use ricotta, as usual, the desire to experiment has taken over, and I created this sweet / tart with amaretti and ricotta. Next time I'll definitely try the original recipe!
E 'delicious and delicate in flavor!

amaretti and ricotta cake


Ingredients:
For the pastry: 300 gr
. flour 00,
150 grams of butter, 100 gr
. sugar
3 egg yolks, a pinch of salt
,
grated rind of a lemon,
half teaspoon of baking powder.
For the filling:
3-4 tablespoons apricot jam,
150 gr. macaroons,
taste of amaretto liqueur,

3 egg whites 50 g sugar, 50 g chopped almonds
,
200 ml cream, 300 g of ricotta
.
To decorate:
100 gr. almond kernels
taste of sugar cane.
icing sugar

Prepare the pastry with flour, butter, sugar, egg yolks (set aside the egg whites), salt, lemon zest and finally the yeast. Wrap in foil and put in refrigerator for half an hour.
Roll out the dough and put in a pan of 26 cm. diameter greased and floured or lined with parchment paper, spread the jam (apricot there is fabulously well!) and arrange over the macaroons soaked in liquor quickly. If they were to advance the macaroons, you can put crumbs on the surface.
Beat the egg whites until stiff but not hard. In a mixer (I used the bimby) I chopped almonds (almonds, in my opinion, should be chopped more or less according to taste, if you like it or not feel the pieces) then I added the cream, ricotta and sugar, I shake it all up to make a velvety cream. To this I added the egg cream I have mixed gently stirring from the bottom up. I poured this cream on macaroons.
Finally sprinkle on the almonds into egg whites and granulated sugar cane.
Bake at 180 degrees in preheated oven for 40-45 minutes.
Once cool, if you like, sprinkle the surface of the cake with icing sugar.



Once cool I preferred to put it in the fridge, then eat it cold, in my taste much better!

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July 15, 1975 ...

birth I, the first fruit of my parents (the second result is my sister: P) ... grew up loved and pampered ... even more now that we do not live with them.

Happy birthday to me : 35 years and not hear ... in spirit at least in appearance do not know ...: O

For the occasion, although we are already there, the baby food on Sunday, I put the recipe for this delicious strawberry tart ...

The author is Anna Moroni. In the original recipe I make changes, or rather of small adjustments amount of sugar in the sauce was really excessive.

tart strawberries

For the pastry:

200 g flour 80 g sugar 80 g butter


a pinch of salt 1 / 2 lemon grated 1 teaspoon baking

For the filling: 2 egg whites


30 g sugar 20 g flour 30 g amaretti

For the cream: 250 g of milk


2 egg yolks 20 g sugar 60 g flour

For finishing:
500 g strawberries 50 g of sugar

juice 1 / 2 lemon
1 sheet of gelatin

Clean wash and cut 200g of strawberries and put them to soak in the sugar and the juice half a lemon. The remaining 300 g of strawberries, then wash and cut to the final decoration. Prepare the pastry in the usual way and lined a mold of 26 cm in diameter. Whisk the egg whites with sugar and add the crushed amaretti. Pour over crust and bake at 180 degrees for 25 minutes. Prepare the cream in the usual way: the eggs and sugar beaten together the flour and then add the hot milk, cook until it thickens. Pour on the tart as it exits from the oven. Allow to cool. Blend 200g of strawberries
the macerated and cook for 3 minutes. Add the softened gelatin. Allow to cool. Pour a thin layer of strawberry sauce on cold cream and just decorate with remaining strawberries. Terninare with a final layer of strawberry sauce. Refrigerate before serving for a Oretta.


These are the last strawberries of the season that I ate, kindly donated by the by, I did not have 500g so I could not completely fill the surface with strawberries, but I put some fan-shaped here and there.

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a dinner with good friends ...

Saturday, I invited my friend to dinner in high school: Simona with her husband. We found both with her than with old classmates last year after 15 years and it was amazing, it seemed like no time had passed ... only the appearance was "slightly" changed!

However, after a year of ups and downs ... pregnancy, change of home, etc.. I finally managed to invite her home and this was the evening's menu: Appetizer
made over the muffin with ham, mozzarella, olives, Gaeta, rustic pie with zucchini and prosciutto, diced potato with cheese and bacon.



As a second I made a nice stew, this time the wine I used was perfect! A delicate red raspberry flavored, made the delicate meat is tasty!

And finally a shot without a lot of claims ... consisting of a layer of sponge, slightly dampened with giandujotto liqueur, dark chocolate into small chunks, a layer of cream cheese to coffee, made by placing 250g of ricotta mixture, 80 g of sugar, a cup of milk where I melted a heaping tablespoon of instant coffee, all blended with the mixer until the cream is smooth without any lumps. Finally other crumbs PoS always wet with liquor, sliced \u200b\u200balmonds and finally a sprinkling chopped chocolate.

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amaretti cake

recipe from the blog perfect meatball ... what to say about this cake ... I was curious why an ingredient is semolina, I saw a little bit so I added asciuttina a layer of jam: very good!





tart with amaretti


3 whole eggs 170 g sugar 100 g melted butter


00 200 g flour 100 g durum wheat flour 200 g amaretti

4 cups
amaretto liqueur 1 teaspoon baking powder

a handful of almonds Leaf
amaretti


icing sugar Preheat oven to 180 degrees. Beat the eggs with sugar, add melted butter, then flour, baking powder and liqueur, mixing well because the dough is mixed. Finally, add two thirds of the macaroons, crumbled by hand. Mix well and pour half of the dough in a baking pan previously greased and floured diameter 24-26. Make a layer of apricot jam and cover with remaining dough. Distributed on the surface of the remaining amaretti crumbs, the almonds and then lamellelo powdered sugar. Bake for about an hour, after about fifty minutes to do the toothpick test, if it came out dry in the middle, you can churn out in advance.
not exceed in cooking because the pie would be too dry.