Ricotta Cake Recipe | Cheesecake #caketutorial #cakerecipe
Ricotta Cake Recipe | Cheesecake | Cake tutorial #ricottacake #cakerecipe #caketutorial
#cheesecake
Pască • Ricotta/Curd Mini Cakes • Cheesecake two ways, an easy cake tutorial to make in the comfort of your home.
Pască is a traditional Romanian and Moldovan pastry.[18] Especially made for Easter, pască is a tart with a cozonac dough base filled with fresh cheese like urdă or cottage cheese, raisins, eggs and sugar. Other variants include sour cream, chocolate, or berries fillings.[19] The word Pască come from Latin, Pascha, meaning Easter. ( Wikipedia, 2021)
▶️ Ingredients
Dough
▫️500 g flour
▫️80 g of sugar
▫️25 g butter
▫️15 g fresh yeast / 5 g dry yeast
▫️250 ml of skim milk
▫️2 yolks
▫️1 pinch of salt
▫️1 vanilla pod (seeds only) / 1 tbsp vanilla extract
Cheese filling
▫️400 g ricotta
▫️100 g of sugar
▫️2 yolks
▫️100 g raisins soaked in water and 1 tbsp of rum extract
▫️1 tsp grated lemon peel
▫️1 tbsp semolina course
Egg wash ingredients
▫️1 egg yolk
▫️2 tablespoons milk
▶️ Method
Dough preparation
1. Bring together in a large bowl the milk slightly warm, melted butter, sugar, vanilla extract, yeast and 3 tbsp flour. Mix until well combined using a balloon whisk. Leave to rest for 10 minutes.
2. Add in the yolks, flour and salt.
3. Knead the dough using a stand mixer or by hand for 5-10 minutes.
4. Transfer on a work surface and shape it into a ball using a splash of oil. Place into a greased bowl, cover with clinging film and let it rise for 1 hour.
Softening the raisins
Put the raisins in a bowl, cover them with warm water mixed with rum essence. Let them soak for about 20 minutes, then drain and squeeze very well.
Shaping the Ricotta Cakes
1. Roll the dough on a work surface, lightly powdered with flour, in a 1.5 cm thick sheet.
2. Using a round shape of 10 cm Ø, cut the dough pressing firmly the shape and place them on an oven tray lined with baking paper (leave a space of about 3-4 cm between the shapes).
3. Cover the tray with a towel and let them rise for another 30 minutes.
4. When doubled in size, press the center of each shape with the bottom of a glass with a smaller diameter, about 5 cm.
5. Fill them with 2-3 tablespoons of cheese filling and grease the edges of the pastries with the mixture of yolk and milk.
6. Bake them in the preheated oven at 180 ° C for about 20-25 minutes or until golden brown.
7. Take them out of the oven, let them cool for a few minutes, then powder them with vanilla sugar. Enjoy!
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Marbled Ricotta Ciambella by Silvia Colloca
Marbled Ricotta Ciambella
Serves 8-10
4 eggs
170g caster sugar
150g of ricotta
50ml olive oil
200g of 00 flour
16g of baking powder
a teaspoon of vanilla paste
2 tablespoons of Dutch cocoa powder and 2 tablespoons of water
a few tablespoons of water to think out the batter, if needed
Method:
Preheat your over to 170°C conventional. Grease and flour a bundt tin. Place eggs and sugar in a large bowl and whisk 1-2 minutes until fluffy, add olive oil, ricotta, vanilla and mix through until smooth. Add the 200g of flour and whisk until combined. If too runny add the remaining flour, but keep in mind that this batter is not too dense.
Divide mixture into two bowl. Mix one bowl with cocoa powder and water. Swirl two tablespoons of vanilla mixture around the hole of the bundt tin, swirl the cocoa mixture on top and proceed until both batters are finished. Don’t mix them together in the tin.
Bake for 35-40 minutes until set and cooked through.
Simple Blood Orange Ricotta Cake
The blood orange’s citrusy, floral, tart flavour is the star in this soft and subtly sweet ricotta cake. Each bite creates a beautiful balance between the tangy fruit and the soft cake texture. Don’t have blood oranges? You can use Cara Cara or Navel oranges, even Tangerines!
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Ingredients List (Serves 12 ):
For the preparation:
2 Tablespoons unsalted butter, melted
3 Tablespoons all-purpose flour
4 teaspoons zest from 2 blood oranges
5 medium (655 g) blood oranges, or Navel oranges. Trim and cut off the peel including the pith (the white spongy part) with a sharp knife.
For the cake:
1 cup (200 g) white sugar
3 large eggs, room temperature
2 cups (492 g) Ricotta cheese, room temperature
1 packet vanilla sugar, or 2 teaspoons vanilla extract
2 cups (250 g) all-purpose flour
2 teaspoons baking powder
¾ teaspoon kosher or sea salt
¾ cup (170 g) unsalted butter, melted
½ cup (118 ml) whole milk (3.25% M.F), room temperature
Optional:
1 teaspoon turbinado sugar
For the garnish:
1 Tablespoon icing sugar
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