Keep it fresh and you will fall in love with this cake every time you’ll taste it.
Ideal for summer breakfast, it’s a delicious mix of strawberry, Ricotta cheese and almonds: yummy!
SERVES 5 PEOPLE
READY IN 1h
INGREDIENTS
1 lb 2 oz Ricotta cheese
5 oz confectioner’s sugar
1 shortcrust pastry sheet (I used Stuffer’s)
1 cup strawberry jam
4-5 fresh strawberries
2 tablespoons almond flour
1 tablespoon all-purpose flour
1 tablespoon sugar
1 oz butter (cold)
STEP 1 : MAKE THE FILLING
Using the electric whisk, beat Ricotta cheese and sugar.
STEP 2: PLACE INTO THE BAKING TIN
Rool out the shortcrust pastry sheet and place it into a baking tin on a parchment paper sheet. Now fill it with the filling prepared on step 1.
STEP 3: ADD STRAWBERRIES
Spread the strawberry jam on the filling , the add sliced fresh strawberries.
STEP 4: MAKE THE CRUMBLE
Place into the blender bowl: almond powder, all-purpose flour, sugar and cubed butter and blend to get such a sand ( ab. 20-30 seconds). Now cover the cake with the crumble.
STEP 5: COOK
Cook the cake in preheated oven at 180°C for about 40-45 minutes.
When cold serve it!
#getBready & enjoy your meal
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