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

le torte del corso di pasticceria

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 decide to make a whipped egg yolks and sugar and incorporate the egg whites at the end of the proceedings, after having incorporated the flour sifted with baking powder. The air incorporated during the assembly of the egg whites will help to give more structure to the cake. Must be cooked in a static oven at temperature of 180 °, for 40-45 minutes.

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