This recipe is from Anna Moroni, I tried to do it and I was quite simple, fresh and fragrant, a sweet pleasant perfect for an afternoon among friends.

Pink cake

500 g strawberries
250 g of sieved ricotta
200 g of flour
90 g of sugar
A beaten egg whites
20 g of apple juice
Grated rind of a lemon and its juice
2 tablespoons peanut oil
10 g of gelatin
A few mint leaves
A pinch of salt

Icing sugar to decorate.



We prepare all the ingredients and put in cold water sheets of gelatin.

We put in a mix the flour, olive oil, lemon zest, a tablespoon of sugar and apple juice (if you want we can replace it just to be a clear juice). Frulliamo until we have a firm dough, add more juice if necessary. 

Roll out into a tart pan for the pasta we gotand we cook in white, that we put on the parchment paper and dried beans and cook in preheated oven for about 10-15 minutes at 180 degrees.

Meanwhile, wash, cut strawberries (except some for decoration), we combine the sugar, the lemon juice and cook until the strawberries you will be consumed.We combine fire away from the squeezed gelatine and leave to cool.

We mount the egg white,merge it with ricotta strawberries are coldRoll out the mixture and on the base. We place the cake in the fridge for a few hours. Before serving decorate the cake with strawberries, mint leaves and powdered sugar.

No comments found.