Ricotta cheese makes the raspberry pie juicy.
The combination of raspberry and ricotta cheese is tongue-in-cheek. Season the juicy pie with cardamom and crumble white chocolate on top of the pie.
Deliciousness guaranteed.
Raspberry ricotta pie
(for 8 people)
3 1/2-4 dl raspberries
100 g of butter
2 3/4 dl + 1 tbsp cane sugar
3 eggs
250 g of ricotta
1 teaspoon of real vanilla powder
1 tsp cardamom
5 dl wheat flour
2 teaspoons of baking powder
100 g of grated white chocolate
butter and breadcrumbs for breading the pan
powdered sugar for decoration
1. Grease and flour the pan.
2. Beat room temperature butter and sugar until foamy. Add the eggs one by one and mix them into the butter-sugar mixture carefully. Add the ricotta and mix until smooth.
3. Add the spices. Add the flour to which you have mixed the baking powder in batches and mix lightly. Don’t beat unnecessarily. Add desi raspberries to the batter and pour the batter into the pan. Add the rest of the raspberries and grated white chocolate on top of the pie. Sprinkle another tablespoon of cane sugar on top.
4. Bake the cake in a 180 degree oven for one hour or until the stick pressed into the cake no longer sticks to the dough.
5. I let the cooked pie cool down and dust it with powdered sugar before serving. Serve with custard.
Source: Something tasty