With RiCcotta La Gustosa
Liliana’s ricotta cake
Ready, skillet, go!
Ingredients
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For the shortcrust pastry
For the filling
Recipe Instructions
Work the flour and cold butter cut into pieces with your fingertips, then make a well and add all the other ingredients. Knead quickly until smooth, cover with cling film and leave to rest in the refrigerator for 30 minutes.
Meanwhile, prepare the filling: beat the sugar with the egg yolks using an electric whisk. Add the RiCcotta and Marsala. Fold in the roughly chopped chocolate with a spatula.
Take the pastry, cut off a little more than half and roll it out on a floured surface into a disc 0.5-0.7 cm thick. Line the bottom of a 26 cm diameter tin, creating a 2-3 cm edge.
Pour in the filling, level it and trim the edge with a pastry wheel. Pass the remaining pastry through a potato ricer, letting it fall over the surface of the cake.
Bake in a hot oven at 180°C for 40 minutes. Let the cake cool well before cutting it into slices.