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Fact is nothing, PR is everything. It doesn't matter what's inside, the main thing is how to present it. We have such a dish, with an ordinary and unremarkable name - a casserole, and no one considers this dish to be something special.
But the Italians, incorrigible romantics, came up with an exquisite cake Soffioni di ricotta, “Letter of Love (Lettera d'amore)” from this casserole. The soft filling in the crunchy dough is associated with the gentle words of a love letter, trying to escape from the envelope.
INGREDIENTS
Italian Cake Recipe:
Dough:
130 g wheat flour
1 PC. egg
25 ml olive oil
25 g (1 tablespoon) sugar
2 g (1/3 tsp) salt
Filling:
200 g ricotta (cottage cheese)
2 pcs. eggs
50 g sugar
a pinch of salt
zest of 1/2 lemon
DOUGH
Mix together egg, sugar, salt, oil.
Pour the flour onto a clean table and pour the egg-butter mixture here.
Knead the dough until smooth and homogeneous.
Wrap the dough in cling film and leave for 40-50 minutes at room temperature.
Roll out the dough into a thin layer so that you can cut out 6 squares 12 by 12 cm.
Sprinkle with flour the cells of the cake mold.
Lay the squares in the form, petals outward and cover with foil.
Preheat oven to 175°C degrees.
FILLING
Separate eggs into whites and yolks.
Remove the zest from half a lemon.
Beat the whites in a good fluffy foam and at the end add a teaspoon of sugar.
Whisk the yolks.
Add sugar, lemon zest, ricotta to them and beat everything together.
Stir in the egg whites and the filling is ready.
Divide the filling into molds.
BAKING
Bake for 25 minutes at 175°C.
Reduce temperature to 160°C and bake for another 15 minutes.
Turn off the oven and keep the cakes in it for another 10 minutes, they should be ruddy.
Remove from oven, let cool, sprinkle with powdered sugar.
Bon appetit!
