Ingredients for approx. 12 pieces:
For the crumb base:
150 g butter biscuits
100 g amarettini
140 g butter
For the ricotta mixture:
200 ml whipped cream
50 g flour
125 g sugar
1 packet vanilla sugar
750 g ricotta
grated zest of 1 organic lime
5 eggs (size M)
2 egg yolks (size M)
225 g apricot-peach jam
1 tbsp chopped pistachios
Preparation:
1. Crush the butter biscuits and Amarettini into fine crumbs in an electric chopper. Melt the butter. Mix the crumbs and butter together. Cover the base of a springform pan (26 cm diameter) with baking paper. Press the crumb mixture
press into it. Bake in a preheated oven at 180 degrees (gas mark 2-3, fan oven 160 degrees) for approx. 15 minutes. Leave to cool.
2. Whip the cream until stiff. Mix flour with sugar and vanilla sugar. Mix the ricotta with the grated lime zest, flour and sugar mixture, eggs and egg yolks. Finally, fold in the cream.
3. Pour the ricotta mixture onto the base, spreading about 150 g jam in between. Bake the cake in the oven for about 45-50 minutes. After approx. 30 minutes temperature to 160 degrees (gas: level 2, fan oven: 140 degrees). Leave the cake to cool.
4. Carefully remove the cake from the tin. Spread the remaining jam on top, sprinkle with chopped pistachios.
Preparation time approx. 2 hours + cooling time.
Nutritional values per piece approx.:
Calories: 504
joules: 2109
Protein: 12,4 g
Fat: 31,9 g
Carbohydrates: 42 g
(FoodCentrale by ddp images)
