Ahh cakes, this one in particular with its fragrance of almonds and amaretto, the consistency of a pie, but the crispness of a cake, the taste is almost heavenly. Try it!
Because of the special preference lostinthesky for the chocolate mousse , I urge you to try this sweet delirium, emphasized by a shower of chocolate chips, this is your favorite!
Ingredients:
For the dough:
300 g of flour
150 grams of sugar
100 grams of butter
1 egg
½ packet of yeast
2 tablespoons of brandy
salt
For the filling:
300 grams of cottage cheese
2 / 3 tablespoons of milk (if the cheese should be dry)
50 g of almonds peeled and coarsely chopped
50 grams of sugar
200 grams of macaroons
50 grams of chocolate chips
To garnish:
1 tablespoon powdered sugar
1 tablespoon cocoa powder
Cut the butter into small cubes (this is done using the cold butter from the fridge) and add the flour and sugar. Mix only with your fingers making a motion similar to when you indicate the money, in order to create a flour.
Add 'egg, baking powder, a pinch of salt and 2 tablespoons of brandy, stirring with a fork first and then with your hands until a smooth ball, then wrap in plastic wrap and let rest in refrigerator for at least half an hour.
In the meantime you can prepare the filling: sbricolare amaretti and put them in a bowl with the ricotta, add the ground almonds, sugar and chocolate chips. If the curd becomes too dry, add 2 or 3 tablespoons of milk. Then leave in the fridge until use.
Lining the bottom with parchment paper a mold cm. 26.
Spread half the pastry with a rolling pin and line the mold. Pour the prepared filling, smooth it with a spoon and bring down the rest of the dough over the filling with the help of a masher, so that the dough remains soft beauty.
Bake at 180 degrees for 35 minutes and remove from the oven when the cake is golden. Allow to cool before transforming, but not immediately put on a serving dish (I leave on a wire rack until the cake has not released all its heat, so that the fund remains nice dry).
Place the cake on a serving dish and sprinkle with a tablespoon of powdered sugar mixed with a tablespoon of cocoa powder.
The cake can be stored in the refrigerator, cold fact is even more good!
that much is really inviting.
@ Andrea: try it, you will not regret! I've prepared so many times, but it is a cake that does not get tired .... Macaroons are mah!
... Delicious, there I binge, au revoir!
I'm trying to make the cake ... the dough in the refrigerator is in a bit ... 'I am going to put it into the pan ... we hope ... hello hello ... how nice that touch the ingredients, mix ...
@ T: mix is my favorite part, create a soft dough with your hands and smooth it relaxes me! Have fun and enjoy!
... The cake I managed well, hooray! Will refer to the Saturday show it off to a dinner and enjoy it. Thanks
@ T: well I'm happy that she managed ... this cake never disappoints! You'll do a great impression!
It looks really inviting .. I wanted to ask for qsti types of fresh ricotta cheese you use?
@ Thu: for these classic desserts using ricotta cheese, not the salt, I use it a fantastic mix taken directly sheep farm that produces
Can 'be covered with ricotta ice cream to' Amaretto and macaroons? Maybe as we say parfait? And maybe cover the 'dough with melted chocolate and dark chocolate mixed with maybe a little' amaretto and let it cure (once the pastry is totally cold) in order to seal the pastry? What do you think?
@ Lorna: I think this cake is not suitable to be put in the freezer as a parfait, because it has a pastry base and then be too tough to eat.
However, if you want to try variations (like the cover chocolate) let me know how it is
ottimaaaaaaaaaaa
@ Kitty: This cake is always a hit! thanks