Recipes > Cakes

CAKES

PAN DI RICò

Category: Cakes
Difficulty:
percora

Time: 50 min.
Ingredients:
3 eggs, 300g Ricò, 300g flour, 50g butter, half a glass of milk, 1 sachet of baking powder, 1 sachet of icing sugar.

Preparation:
Beat the egg whites till they are stiff. In a separate dish mix the egg yolks and softened butter until foamy. Add the Ricò and mix gently. Once well mixed, add the sieved flour, the baking powder and the milk. Add the egg whites and gently mix in. Pour the mixture into a 26cm cake dish, greased with butter and sprinkled with sugar. Bake at 180°C in a preheated oven for 30 minutes. Once cooled, sprinkle with icing sugar and serve.

RICOTTA ROLL

Category: Cakes
Difficulty:
percora percora percora
Time: 60 min.
Ingredients:
3 eggs, 120g sugar, 130g “00” finely ground flour, 150g Ricò, 1 teaspoon of baking powder, 1 pinch of salt, 200g dark or white chocolate and 100g of coconut flour.

Preparation:
Beat the yolks with the sugar; whisk the egg whites with a pinch of salt and combine with the yolks; finally, mix in the flour and baking powder. Pour into a rectangular dish lined with grease proof paper. Bake at 180°C for 10-12 minutes. When the base is ready turn it out with a damp cloth and cover with Ricò; roll the dough into a cylinder. Melt the chocolate in a bain marie and pour over the roll. If you use white chocolate sprinkle with coconut flour. Let it stand for a while in the fridge.

BLACK AND WHITE CAKE

Category:  Cakes
Difficulty:
percora percora
Time: 70 min.
Ingredients:
4 eggs, 125g sugar, 100g flour, 25g cocoa, 400g Ricò.

Preparation:
Beat the eggs with the sugar until firm and foamy, add the flour and cocoa. Pour half the mixture into a dish and add a generous layer of Ricò. Add another layer with cocoa and then Ricò. Bake at 180°C for 35/40 min. Garnish with chocolate sauce.

RICOTTA CAKE

Category:  Cake
Difficulty:
percora
Time: 75 min.
Ingredients:
4 eggs, 400g Ricò, 150g chocolate drops, 200g dry biscuits, 100g butter, 1 pinch of salt.

Preparation:
Prepare the base by mixing the dry biscuits with butter and place in a tray. Beat the yolks, add the Ricò and chocolate drops. Beat the egg whites with a pinch of salt until stiff and gently add to the mixture. Bake at 170C° for almost one hour.