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The Bakery Lab in Santa Igia: ricotta and zafferano cake.

[caption id="attachment_2994" align="alignleft" width="225"] le torte del corso di pasticceria[/caption] The Bakery Lab in Santa Igia: ricotta and zafferano cake. Continues the wonderful experience of "pastry Meetings" held in Santa Igia country house, thanks to SweetieLab, the pastry school of my dear friend Valentina Masala. Valentina has taught us to do the ricotta cake, saffron and citrus, We give you the recipe, because it is a delicious cake that contains all the flavor of Sardinia tradition. Cheesecake, saffron and citrus 4 eggs 400 gr sugar 400 gr ricotta cheese 1 teaspoon saffron Peel of citrus fruits 400 gr flour 1 teaspoon baking powder Eggs and sugar shall be mounted on the long up to create a "writing" paste. You can also...

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