Ingredients for 4 people
• 1 shortcrust pastry
• 250 g ricotta
• 1 punnet of raspberries
• 1 lemon untreated
• 1 orange
• 3 eggs
• 10 g butter
• 120g caster sugar
• 1 tsp vanilla sugar
• 2 tbsp. tablespoons liquid honey
• 250 g ricotta
• 1 punnet of raspberries
• 1 lemon untreated
• 1 orange
• 3 eggs
• 10 g butter
• 120g caster sugar
• 1 tsp vanilla sugar
• 2 tbsp. tablespoons liquid honey
Stages of preparation
1 Preheat the oven. 6 (180 ° C). Grease a pie pan of 18 cm in diameter with the melted butter. Line the pan with the pastry and reserve in refrigerator.
2 Drain the ricotta in a colander with fine netting.Finely grate the zest of lemon . Break the eggs into a bowl, add vanilla sugar and lemon zest. Mix vigorously. Add the drained ricotta and mix.
3 Put half the raspberries on the pastry, pour the preparation ricotta, level the surface with a knife and bake 30 min.
4 Press the orange for juicing. In a food processor, mix the remaining raspberries, add honey and orange juice. Place this sauce in the refrigerator.
5 Turn out the cake, let it cool on a rack. Serve accompanied by the fresh grout.
2 Drain the ricotta in a colander with fine netting.Finely grate the zest of lemon . Break the eggs into a bowl, add vanilla sugar and lemon zest. Mix vigorously. Add the drained ricotta and mix.
3 Put half the raspberries on the pastry, pour the preparation ricotta, level the surface with a knife and bake 30 min.
4 Press the orange for juicing. In a food processor, mix the remaining raspberries, add honey and orange juice. Place this sauce in the refrigerator.
5 Turn out the cake, let it cool on a rack. Serve accompanied by the fresh grout.
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