Crostata Di Ricotta – Cheese Cake

Rating: 2.75 / 5.00 (4 Votes)

Total time: 45 min

Servings: 1.0 (Portionen)

Pasta Frolla:

Ricotta filling:


A simple but delicious cake recipe:

Pasta Frolla (dough) : In a large frying pan, make a bulge in the center of 2 heaping cups of flour. Pour in butter (or shortening), Marsala, egg yolks, sugar, lemon zest and salt. Mix the ingredients with your fingertips, making as much flour as possible. Using the ball of your hand, knead in the remaining flour until the dough is smooth and can be gathered into a ball. However, do not knead or work the dough longer than absolutely necessary. (If an electric hand mixer with a paddle attachment is available, all the ingredients can be put into the baking bowl at once and mixed leisurely until just combined). The dough can be rolled out on the spot, but if it seems oily, keep it in the refrigerator for 1 hour until it is firm but not hard.

Break off about a quarter of the dough, dust lightly with flour, cover with plastic wrap or wax paper, and store in the refrigerator.

Form a ball from the remaining dough and place on a lightly floured cookie sheet or board. With the ball of your hand, flatten the dough into a disk of about 21/2 cm, put a little flour on both sides and then, starting from the center, roll out to an edge of about 2 1/2 cm. Turn the dough clockwise and work it again with the rolling pin from the center to the edge.

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