RICOTTA CAKE WITH LEMON
BAKED CAKE
Difficulty level
BAKED CAKE
Ingredients
| TOP CAKE GLUTEN FREE | g 1.000 |
| raw almond flour | g 300 |
| fresh cow's milk ricotta | g 250 |
| eggs | g 350 |
| unsalted butter 82% fat - softened | g 200 |
| seed oil | g 250 |
| nibbed raw almonds | g 100 |
| fleur de sel | g 5 |
| grated lemon zest | g 5 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 50 |
Preparation
Mix all the ingredients, except for the nibbed raw almonds, in a planetary mixer with the paddle attachment for about 5 minutes.
Then, combine nibbed almonds by hand.
Pour the cake mixture into the aluminium or silicon savarin moulds (previously buttered and floured with maize flour).
Bake at 190°C for about 5 minutes and then for another 25-30 minutes at 175°C.
Ingredients
| fondant sugar powder | g 1.000 |
| mango purée | g 300 |
| SINFONIA CIOCCOLATO BIANCO 33% - melted at 40-45°C | g 350 |
| BURRO DI CACAO - melted at 45-50°C | g 50 |
Preparation
Mix the mango pulp and fondant sugar.
Heat to about 50°C.
Combine SINFONIA CIOCCOLATO BIANCO and BURRO DI CACAO to the mixture.
Ingredients
| eggs | g 200 |
| sugar | g 180 |
| lemon juice | g 100 |
| lime juice | g 100 |
| lime zest - grated | g 5 |
| SOVRANA | g 18 |
Preparation
Mix sugar and SOVRANA.
Add eggs, lime zest and the citrus juice.
Cook to 82-85°C and put in the blast chiller at positive temperature.
Ingredients
| milk 3.5% fat | g 230 |
| low-fat yogurt | g 120 |
| liquid cream 35% fat | g 100 |
| GLUCOSIO | g 8 |
| LILLY NEUTRO | g 40 |
| SINFONIA CIOCCOLATO BIANCO 33% | g 335 |
| grated lemon zest | g 5 |
| JOYPASTE VANIGLIA MADAGASCAR/BOURBON | g 20 |
Preparation
Bring milk and GLUCOSIO to the boil.
Add LILLY and JOYPASTE VANILLA MADAGASCAR/BOURBON, then mix with a whisk.
Add RENO BLANC SUPERIEUR while emulsifying with an immersion blender.
Pour the cold cream in a stream while continuing to mix, then add the yogurt.
You will obtain a liquid mixture that shall be left in the fridge until the day after. Put the liquid mixture obtain
The following day, whip in a planetary mixer with the whisk or the paddle attachment.
Ingredients
| TOP FROLLA GLUTEN FREE | g 1.000 |
| unsalted butter 82% fat - softened | g 300 |
| eggs | g 150 |
Preparation
Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.
Cover the dough and refrigerate for 1 hour at least.
Roll the dough out to 2mm and cut into a ring.
Lay onto a perforated silicone mat and bake at 180°C for about 10-12 minutes.
Ingredients
| thyme | To Taste |
| marjoram | To Taste |
When cooled down, glaze the cake with the chocolate and mango icing.
Lay the ring of gluten-free shortcrust pastry on top.
Decorate with small dollops of the citrus cream and with dollops of the namelaka.
Complete the decoration with thyme and marjoram.
