Traditional recipes

Eggplant cake with ricotta

Eggplant cake with ricotta

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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.


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