Traditional recipes

Eggplant cake with ricotta

Eggplant cake with ricotta


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Countertop: Whisk the egg whites until they harden, then add the sugar and continue beating until it becomes a meringue. Add the flour mixed with the yeast and mix with movements from top to bottom. Pour the composition into a tray lined with baking paper and put in the preheated oven at 180 degrees for about 30-35 minutes (until it passes the toothpick test)

Cream: Mix flour with egg and a little milk. Put the rest of the milk on the fire and when it starts to boil, add the flour mixture and let it boil until it thickens, stirring constantly. Remove from the heat and add the sugar and a tablespoon of limoncello. Let cool.

When the cream has cooled, mix it with ricotta and whipped cream.

Glaze: Melt the chocolate together with the butter on the steam bath.

Syrup: Melt the sugar together with the water over low heat, then add the spoonful of limoncello and let it cool.

Assembly: Syrup the top well, spread the cream on top and then pour the icing on top. Let it cool for a few hours.



Comments:

  1. Tristen

    You are making a mistake. Let's discuss this. Email me at PM, we'll talk.

  2. Ignazio

    I have not seen a more competent presentation for a long time, but you are not completely right everywhere, in 10 minutes such topics do not completely swell

  3. Kegul

    The question is interesting, I will also take part in the discussion.

  4. Nereus

    I would like to know, thank you very much for the information.

  5. Arashizahn

    In this nothing in there and I think this is a good idea. Fully agree with her.



Write a message