Lemon Ricotta Slices
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 3 hrs 30 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 220 g flour
- 1 teaspoon Baking powder
- 180 g butter, melted
- 230 g suar, very fine (caster)
- 4 medium egg (s)
- 350 g ricotta
- 200 ml whipped cream
- 2 teaspoons lemon peel, grated
- 185 ml lemon juice
- Powdered sugar, for dusting
Print Recipe
Pin Recipe Instructions
- Preheat oven to 180 degrees.
- Lightly grease the 30 cm baking pan and line it with enough parchment paper that it hangs out on the two long sides (so you can easily lift the cake out later)
- Mix the flour, baking powder, melted butter and 165 g of the sugar into a dough (it will initially have a crumble consistency, so just stir it briefly with the mixer, then knead into a ball with your hands). Mix in 1 egg.
- Press the dough into the mold and bake for 15 minutes (O / U heat). Then take it out.
- Turn the oven back to 150 degrees.
- Mix the ricotta, cream, lemon zest and juice, 165g sugar and the remaining 3 eggs (do not mix too long, the cream should not be whipped too much).
- Put the mixture on the cake and bake again for 25-30 minutes.
- (When removing the cake from the oven, the ricotta mixture is still wobbly)
- Let cool down a bit and then put in the fridge for at least 2 hours.
- Cut into pieces and dust with powdered sugar.
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