Food & Drink Magazine

Marble Cake - Ricetta

By Pointsofview

180 gr di zucchero semolato, 3 uova, 300 gr di ricotta, 300 gr di farina, 1 cucchiaio da cucina abbondante di panna acida, 1 bustina di lievito, 1 cucchiaio da cucina e mezzo di cacao in polvere

Sbattete con le fruste elettriche zucchero e uova, fino ad ottenere un composto spumoso. Incorporate delicatamente la ricotta e a seguire aggiungete la farina setacciata, il lievito e la panna acida. Dividete il composto in parti uguali e ad una incorporate il cacao spolverizzato con un colino. Rivestite con la carta forno uno stampo da torta a cerniera unto di burro e versate i due impasti in modo irregolare. Infornare in forno già caldo a 180° per circa un’ora. Ogni forno ha le sue caratteristiche, provate ad inserire uno stuzzicadenti nella torta, se ne uscirà asciutto togliete subito dal forno e fate raffreddare senza cerniera.

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180 gr of caster sugar, 3 eggs, 300 gr of ricotta cheese, 300 gr of flour, 1 table spoon of sour cream, 15 gr of baking powder, 1 tablespoon and ½ of cocoa powder

Whisk vigorously the eggs and sugar until the mixture is light and fluffy. Add gently the ricotta cheese and then the sifted flour, the baking powder and the sour cream. Divide the mixture evenly in two and add the sifted cocoa powder to one of them. Grease a spring release tin with butter and coat it with parchment paper. Pour into it the two mixtures and bake it in a preheated oven at 180°C for about an hour. Each oven has its own way to work, so in order to check if the cake is ready insert a wooden toothpick: if it comes out dry take the cake out of the oven (and out of the spring released tin) and let it cool.


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