Ricotta donut is an Italian dessert suitable for breakfast or snack, with a special softness, in fact it is a very soft and pleasant cake to eat. Its delicate taste goes well with milk, chocolate milk with coffee or cappuccino. This cake is an extremely fragrant, versatile dessert that can really be served with anything. Follow the recipe.
Ingredients: simple, total time: 60 min.
3 eggs
300 g of sugar
300 g of ricotta
300 sifted flour
1 orange peel
1/2 a glass of orange liqueur/or limuncello
1 bag of baking powder/ 10 g
20 g vanilla sugar/ f sprinkle or powdered sugar
Preparation:
Take the ricotta out of the fridge 30 minutes before preparing this cake.
After 30 minutes, beat well with hand whisk the ricotta and add the grated orange peel.
Beat eggs with sugar until foamy.
Then add the ricotta with the grated orange rind and mix.
After that gradually add sifted flour, liqueur and finally baking powder.
Mix everything well.
Pour the mixture into a 28 cm grease mold or a 14 cm mold (bake twice).
Sprinkle with granulated vanilla sugar
Bake at 180°C, for about 35-40 minutes.
Let it cool, then serve.
Buon appetito!
NOTE:
For this donut I used a 14 cm mold, if you want to make in bigger you can do it 28 cm mold.
When grating the lemon peel, be careful not to remove the white part, which is bitter!
You can use orange flavoring instead of vanilla.
Don't forget to take out the ricotta 30 minutes before making this donut because for the perfect recipe in this one, the ricotta eggs must be at room temperature.
If you make this dessert, send a picture and a comment.
Divide the dessert into several pieces and snack with a cappuccino, keep in a dry place.
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