“SUN” cake with ricotta, white chocolate, and lemon 🍋
Procedure
Ingredients · Servings 8
- 500 g Ricotta
- 5 tablespoons sugar
- 3 tablespoons of 00 flour
- 0.5 sachet of yeast
- 1 sachet of vanilla
- 50 ml Latte
- 50 g White chocolate
- Lemon juice
- Lemon zest
- Eggs at room temperature
- Lemon biscuits lemon biscuits
Method · 35 min
- Line an 18 cm baking pan with parchment paper. In a bowl, beat the eggs with the sugar and a pinch of vanilla. Melt the chocolate in...
- Line an 18 cm baking pan with parchment paper. In a bowl, beat the eggs with the sugar and a pinch of vanilla. Melt the chocolate in...
- Line an 18 cm baking pan with parchment paper. In a bowl, beat the eggs with the sugar and a pinch of vanilla. Melt the chocolate in...
- Line an 18 cm baking pan with parchment paper. In a bowl, beat the eggs with the sugar and a pinch of vanilla. Melt the chocolate in...
- Line an 18 cm baking pan with parchment paper. In a bowl, beat the eggs with the sugar and a pinch of vanilla. Melt the chocolate in...
- Line an 18 cm baking pan with parchment paper. In a bowl, beat the eggs with the sugar and a pinch of vanilla. Melt the chocolate in...
- Line an 18 cm baking pan with parchment paper. In a bowl, beat the eggs with the sugar and a pinch of vanilla. Melt the chocolate in...
Line an 18cm cake tin with baking paper.
In a bowl, beat the eggs with the sugar and a sachet of vanilla.
Melt the chocolate in the milk and let it cool.
Add the sifted flour and baking powder to the eggs and beat with a whisk. Stir in the milk and chocolate.
Add lemon juice and zest.
Pour into the mold and bake at 180 degrees Celsius (350 degrees Fahrenheit) for about 30 minutes. Once ready, open the oven door and let it cool before serving.
Sprinkle the surface with some crumbled lemon biscuits.
