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Gluten-free ricotta cake Pastry mix Corn starch 350 g Instant mashed potatoes 50 g Sorghum flour 50 g Rice flour 50 Xanthan gum 10 g Salt 5 g Sugar 20 g Preparation Mix all the dry ingredients. And store in an airtight container. Set aside 1 - Dough Mix 250 g Butter 100 g Eggs 100 g Sugar 90 g Vanilla essence 1 teaspoon Lemon zest q.s. Baking powder 10 g 2- Filling Ricotta 500 g Egg white 2 u Sugar 80 g Corn starch 20 g Lemon zest 1 tablespoon Vanilla essence q.s. Preparation 1- Dough Sift the dry ingredients with the baking powder. Set aside, beat the butter with the sugar until creamy. Add the eggs little by little. Continue beating until all the eggs are incorporated. Add the dry ingredients and mix gently until the dough forms a ball. Place on cling film and refrigerate. 2 Filling Mix the ricotta with the sugar, the essence, the egg whites and the zest. Mix well and set aside. Assembling the ricotta cake Remove the dough from the fridge. On a floured table with gluten-free mix, roll out the shortcrust pastry. Line a 22 cm cake tin. Roll out more dough on cling film to form a thin disk. Refrigerate the tin and the dough disk for about 20 minutes. Preheat the oven to 180 degrees. Remove the dough from the fridge. Fill with ricotta and cover the tart with the dough disk (see video). Paint with egg and water. Make drawings with a fork and prick the entire surface of the dough. Cook in a preheated oven at 180 degrees for 30 to 35 minutes. When it comes out of the oven, let it cool and sprinkle with plenty of powdered sugar. Here is a link with the recipe and information https://docs.google.com/document/d/1-...