Difficulty

time

40'

RICOTTA CAKE

Desserts

INGREDIENTS:
For the dough:
- 300 g flour 00;
- 100 g of sugar;
- 100 g of butter;
- 2 eggs;
- 1 teaspoon of yeast for cakes;
- 1 sachet of vanillina.

For the stuffing:
- 500 g of ricotta;
- 100 g of sugar;
- 1 egg;
- 3 spoons of contreau;
- 100 g of chocolate drops.

PREPARATION:
Mix the flour with the butter, sugar, the eggs, the vanillina and the yeast, together with the lukewarm water, thin to get a homogeneous pasta and not too much soft. Allow to rest it in refrigerator covered for 30 min. Meanwhile, work together in a bowl the ricotta with the sugar, the egg and the contreau. Add the chocolate drops.
Stretch the dough in a baking-pan previously buttered and floured, fill it homogeneously with the stuffing and cover it with little strips of dough with regular intervals, and bake to 180° for 30 min or bring to cooking away.