Strawberry Ricotta Cake

Rating: 2.67 / 5.00 (3 Votes)

Total time: 45 min

Servings: 1.0 (servings)


Shortcrust pastry:



(*) for a 24 cm diameter cake springform pan For the shortcrust pastry, grate the flour with the butter pieces until crumbly.

Add remaining ingredients, combine to form a soft dough. Wrap the dough in plastic wrap and chill for about 30 minutes. Butter the sides and bottom of the cake springform pan. Roll out dough between two pieces of baking paper to base size, place in pan. Place the dough in the middle of the oven heated to 160 degrees and bake for 10 to 12 minutes until golden brown.

Mix the ingredients for the glaze well and pour it on the base. Spread the destemmed strawberries evenly on top. Bake for another 60 min. at 160 degrees until the glaze is firm, remove and cool.

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