Friday, February 08, 2008

Torta di ricotta

Ever since our favorite bakery closed, we have been in denial for our Ricotta Cake. No other "Bar" can make it like Cali'... That’s when I sat down and got to work. I searched and searched through recipes, in books and online, looking for something that would come close to the Torta. Nothing was exactly right, so I decided to mix and match and most importantly, improvise. I can honestly say that what I came up with is an absolute success! I have now made this Torta four times, sharing it with family and friends. (Making many people very happy!)

Mix in all ingredients and form a dough, then let the dough sit for at least an hour.

Separate into two pieces and roll out dough to fit your baking pan.

I tried two versions of ricotta filling, with chocolate and without. I would have to say that we prefer the cake without the chocolate pieces. Yes, it is in the original recipe, but in our opinion, the chocolate distracts the rich flavor of the fresh sheep’s ricotta.

Cinnamon and powdered sugar are finally added as decoration, giving the finishing touches to the flavor and beauty.

I am dying just looking at this! It is too good... Actually, there is just one more piece sitting in the kitchen and I am patiently waiting for Antonello so we can share it!

I made extra pasta frolla, so I could finish the cotognata in the fridge.

Torta di Ricotta
350 g flour
100 g butter or strutto
100 g sugar
3 eggs
half pack levito for sweets ( half tsp baking powder)
500 g ricotta (2 cups)
1/4 cup sugar


Rosa (something) said...

Is that a filling in the cake, or is the cake itself like that? You wouldn't mind posting the recipe one day would you?

Jilli said...

It is pasta frolla (sweetcrust pastry) with a sweet ricotta filling. I'll have to write it out!