A treat that delighted me, crunchy, and delicious. The almond and macaroons flavors are especially crispy. It is easy to prepare and ready quickly. Follow recipe.
Ingredients: 24 cm mold In diameter, very easy, total time 55 min.
Dough:
300 g of flour00
60 g of shelled almonds
1 egg
115 g of butter
150 g of sugar
1 Tablespoon of baking powder
For the filling:
250 g of sheep's milk ricotta/or cow's milk as you prefer
200 g of macaroons/ chopped
1 egg
150 g of sugar
Garnish:
Powdered sugar
Preparation:
Prepare the filling by chopping the macaroons until they are powdered.
Put them in a bowl and add the sugar, the sifted ricotta and the egg.
Work for a few minutes until the mixture is smooth and homogeneous.
Prepare the dough by chopping the almonds until they are reduced to flour, place them in a bowl and add flour, egg, sugar, baking powder, and cold butter cut into small pieces.
Work the ingredients with your hands, rubbing them together to mix them but without compacting them, the mixture must be sandy and grainy (like a crumble to be clear) only in this way it will become crunchy.
Divide the dough into two equal parts.
Grease a spring form pan, cover the base with a part of the sandy mixture, pressing gently with the palm of the hand to form a smooth layer.
Pour the filling, level it with a spatula and then close everything with the last layer of dough, crumbling it evenly on the surface of the cake.
Preheat the oven to 160 °C and bake for about 40 minutes, until lightly browned.
Leave the cake to cool in the mold, turn it out of the mold and sprinkle with icing sugar. Serve!
Buon appetito!
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