Thursday, May 19, 2011

Ricotta cake with candied tangerines

Serves: 4 people Difficulty ': Media Preparation time: 1 hour and ten minutes INGREDIENTS 20g. 300g of breadcrumbs. 25g ricotta. powdered sugar 2 eggs 1 tablespoon grated lemon peel 35 gr. 40g raisins 2 tangerines. brown sugar 1 / 2 tablespoon of lemon juice to butter the mold -------------------------- PROCEDURE Preheat the oven to 180 degrees.

Put to soak the raisins in a bowl with a little 'hot water. Grease with butter a charlotte mold and sprinkle with breadcrumbs. In a bowl, stir together the ricotta, sugar, egg yolks and lemon zest, you must obtain a homogeneous mixture. Drain the raisins and squeeze the mixture and incorporate well.

Beat the egg whites with an electric mixer until stiff and incorporate the mixture gently (stirring from bottom to top and clockwise, otherwise the egg whites assembled), then pour into the prepared loaf. Bake in the oven already 'hot, about 50 minutes. After cooking, the oven and let cool.

Peel the tangerines and cut them into slices. In a small saucepan mix of mandarin orange slices with sugar and lemon juice, cook over high heat for 4 minutes, until the sugar has' melted. Turn out the cake on a serving plate, top distribuitevi caramelized mandarins and serve.

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