Ingredients for 8 pieces:
For the shortcrust pastry:
200 g flour
50 g sugar
100 g butter
1-2 tbsp cold water
For the ricotta mixture:
2 eggs (M)
125 g sugar
250 g ricotta
125 g sour cream
2 packets vanilla sugar
1 tsp grated organic orange zest
30 g soft wheat semolina
8 g cocoa for baking (sieved)
125 g raspberries (frozen or fresh)
Also:
Some raspberries for garnishing
Icing sugar for dusting
Preparation:
1. Preheat the oven to 175°C top and bottom heat (fan oven 160°C, gas mark 2-3).
2. Mix the flour and sugar in a bowl. Add butter in pieces and water. Chop everything with a knife to form dry crumbs. Then quickly knead everything by hand into a smooth dough. Wrap the dough in plastic wrap and place in the fridge for 30 minutes.
3. Roll out the dough on a floured work surface. Fill a small greased springform pan (18 cm 20 cm diameter) with it. Chill the tin for approx. 1 hour.
4. Separate the eggs. Beat the egg whites until stiff, adding about 3 tbsp sugar. Stir in the ricotta, sour cream, remaining sugar, vanilla sugar and orange zest. Add the wheat semolina and stir in. Fold in the beaten egg whites. Divide the dough into two portions and stir the cocoa into one portion.
5. Pour the light and dark batter alternately into the tin, adding the raspberries.
6. Bake in the preheated oven for approx. 30 minutes. Turn the temperature down to 160 degrees (gas: level 1-2, fan oven: 140 degrees) and bake the cake for another 30-40 minutes. Leave to cool.
7. Carefully remove the cake from the tin. Garnish with raspberries and dust with icing dust with icing sugar.
Preparation time approx. 90 minutes + cooling time.
Nutritional values per piece approx.:
Calories: 409
joules: 1707
Protein: 7,9 g
Fat: 20,4 g
Carbohydrates: 48 g
(FoodCentrale by ddp images)
