Kish raspberry, ricotta and almonds

Kish raspberry, ricotta and almonds

Kish raspberry, ricotta almonds

Kish raspberry, ricotta almonds ingredients:

For the dough:
280 g flour
140g chilled butter, grated on a coarse grater
Article 8. tablespoons ice water
For filling:
300 g fresh raspberries
A small bunch of mint
200 g of fatty cream
2 eggs
150g unsalted ricotta cheese
Handful almond flakes
1 tbsp. spoon of liquid honey

How to cook:
1. Quickly knead the dough, roll into a ball, wrap film and remove 1 hour in the refrigerator.
2. Preheat the oven to 190C. Roll out the dough, put in a form with borders, chop with a fork and bake for about 25 minutes.
3. 3/4 of chopped mint leaves. Mix the beaten eggs, crumbled ricotta, cream and the chopped mint, add honey.
4. put an even layer cake raspberries, gently pour the cream mixture and sprinkle with almond flakes.
5. Bake the cake 35-40 minutes. When serving decorate with fresh mint leaves.
6. Kish raspberry, ricotta and almonds ready.
Bon Appetit!

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