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3 pieces of egg separated clear of yolk, (stuffing)
1 piece of lemon juice (filling)
1 piece of lemon zest bleached, (stuffed)
20 grams of flour more a little to sprinkle, (stuffing)
30 grams of cornstarch (filling)
20 grams of powder sugar (filling)
Preparation
Base: Sift the flour and form a volcano with it. Cut the butter into pieces and add it with the egg to the volcano. Add sugar and salt. Mix with the left hand and with the right hand start kneading. When the mixture begins to amalgamate, add the milk to form a paste.
Knead with your hands 2 or 3 times until it is completely homogenous. Wrap in self-adhering plastic and refrigerate for several hours before use. On a floured surface, spread the dough in a circle about 2 mm thick.
Using a removable circular mold about 22 cm in diameter, cut the pasta and place on a baking sheet. Refrigerate for 20 minutes. Meanwhile, preheat the oven to 180 ° C.
Filling: In a bowl, mix the ricotta cheese, sugar, milk, egg yolks, juice and lemon zest, flour and cornstarch. Assemble the whites and carefully with a silicone spatula, add to the previous mixture.
Fill the cake base with the mixture and bake in the preheated oven for 20 minutes. Lower the temperature to 150 ° C and cook for another 15 minutes. Remove the cake from the oven and let cool. Carefully unmold and allow to cool to room temperature. Decorate with raspberries and sprinkle with icing sugar.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
Calories
326
kcal
16%
Carbohydrates
37.0
g
12%
Proteins
6.7
g
13%
Lipids
18.5
g
28%
Fiber
3.6
g
7.3%
Sugar
8.7
g
9.7%
Cholesterol
49.9
mg
17%
Rate this tip
Ratings(3)
Raquel Margarita Ramirez Sanchez
20/04/2014 00:37:14
delicioso
la verdad es que todo lo que haga la chef sonia arias es delicioso.
citlaly escobar
07/10/2013 00:38:24
Voy a hacerlo a ver como me queda
si me queda tal como aqui suvo la foto, sino me lo como.
Estefania Lopez Camacho
17/01/2013 19:03:50
Mmmm que rico
muy bien
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