Try a cool treat for these hot summer days! 🌊
Just a few minutes of baking and you get soft and delicate✨ The ricotta filling makes them super soft, while the chocolate chips and lemon zest give them a unique flavour 😍
We made them with AIDA organic semi wholemeal flour for all recipes
- Preparation: 5 minutes
- Servings: 6 persons
- Difficulty: Easy
- Cooking time: 10 minutes
Follow the recipe of Cuocadè:
INGREDIENTS
For the base:
- 100 g of Aida for all recipe Antico Molino Rosso
- 4 medium eggs
- 4 g yeast
- 80 g caster sugar
- 1 teaspoon vanilla extract
For the cream and decorations
- 500 g ricotta
- 100 g of powder sugar
- Peel of 1 untreated lemon
- Icing sugar for dusting q.b.
- Chocolate drops
PROCEDURE
Preparation of the base:
Preheat the oven to 190°C in static mode. Break the eggs into a large bowl, add the sugar and vanilla extract. Whip the mixture with an electric whisk for 10 minutes until light and fluffy.
Setacciate la farina su un foglio di carta forno. Con una spatola, incorporate delicatamente la farina e il lievito al composto di uova, mescolando dal basso verso l’alto.
Baking the base:
Grease and line a 30×40 cm baking tin with baking paper. Pour the dough into the baking tin and level the surface with a spatula. Bake in a preheated oven at 190°C for 8-10 minutes, until the surface is golden brown. Do the toothpick test to check the baking.
Once cooked, take the biscuit dough out of the oven and invert it onto a clean sheet of baking paper. Allow to cool and gently remove the sheet of baking paper that was at the base of the baking tray. Use a pastry cutter of about 8 cm to cut the base of the dough into disks.
Preparation of the ricotta cream
In a bowl, place the ricotta, icing sugar and grated lemon peel. Mix all the ingredients well with a spoon. Add the scraps of dough to the ricotta cream to absorb the moisture and mix well. Add the chocolate chips (optional) and incorporate them gently with a spatula.
Assembling the cupcakes:
Stuff one disc with the ricotta cream, levelling well to the edges. Place another disc on top of the cream as if it were a sandwich. Level the edges and sprinkle with icing sugar.
FOR THIS RECIPE WE USED:
