almond cake with ricotta cheese and applesauce.
5 eggs 300 gr.
ground almonds 300 gr.
sugar 250 gr. Ricotta cheese
zest of 1 lemon 1 dash of Pedro Ximenez
1 base fresh puff pastry.
Preheat oven to 160 ยบ C. Place the puff pastry with parchment paper the same bringing on a round mold, playing with a fork several times so the dough does not rise to put in the oven. For the filling started to separate the whites from the yolks. Whisk the egg whites until stiff with a pinch of salt and set aside. In another bowl whisk until the yolks together to bleach sugar. Then add the cheese and continue beating. To this mix the egg whites are incorporated gradually with stirring motion. Add the lemon zest with sweet wine (or any liqueur to taste) and finally the ground almonds. Mix everything gently until the kernel is incorporated, being careful not to drop the egg whites.
It turns the mixture over the pastry and bake for 30-35 minutes.
This recipe is a variation of the almond cake my aunt Pili. Her almond cake has 6 eggs and has no cheese. I decided to make a small change because I thought it would stick almond cheese and I loved the result. You can also make other changes as almond and coconut mix to taste.
I've served with applesauce, very simple. For two large apples (Granny Smith or Pippin), I put about 50 gr. butter, 1-2 tablespoons of sugar and a cinnamon stick. First, melt the butter in a saucepan and add the peeled and finely chopped apple which I put a splash lemon juice. Cook over low heat with the cinnamon until the apples are soft and finally add the sugar.
Hope you like!
5 eggs 300 gr.
ground almonds 300 gr.
sugar 250 gr. Ricotta cheese
zest of 1 lemon 1 dash of Pedro Ximenez
1 base fresh puff pastry.
Preheat oven to 160 ยบ C. Place the puff pastry with parchment paper the same bringing on a round mold, playing with a fork several times so the dough does not rise to put in the oven. For the filling started to separate the whites from the yolks. Whisk the egg whites until stiff with a pinch of salt and set aside. In another bowl whisk until the yolks together to bleach sugar. Then add the cheese and continue beating. To this mix the egg whites are incorporated gradually with stirring motion. Add the lemon zest with sweet wine (or any liqueur to taste) and finally the ground almonds. Mix everything gently until the kernel is incorporated, being careful not to drop the egg whites.
It turns the mixture over the pastry and bake for 30-35 minutes.
This recipe is a variation of the almond cake my aunt Pili. Her almond cake has 6 eggs and has no cheese. I decided to make a small change because I thought it would stick almond cheese and I loved the result. You can also make other changes as almond and coconut mix to taste.
I've served with applesauce, very simple. For two large apples (Granny Smith or Pippin), I put about 50 gr. butter, 1-2 tablespoons of sugar and a cinnamon stick. First, melt the butter in a saucepan and add the peeled and finely chopped apple which I put a splash lemon juice. Cook over low heat with the cinnamon until the apples are soft and finally add the sugar.
Hope you like!
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