John Myers
Ingredients for 1 servings:
- 250 g butter biscuits
- 150 g butter, melted
- 250 g ricotta
- 2 m.-sized eggs
- 5 tbsp sugar
- 200 g strawberries, fresh, pureed
- 200 g raspberries, frozen, thawed, pureed
- ½ vanilla pod(s), including the pulp
- 10 g starch flour
- 50 ml water
- some sugar
- some cream
- some strawberries
Instructions
Working time approx. 30 minutes; Rest time approx. 2 hours; Cooking/baking time approx. 30 minutes; Total time approx. 3 hours
Finely crumble the butter biscuits and mix with the butter. Line the base and sides of a cake tin (approx. 24 cm in diameter) with baking paper, press the biscuit mixture into the biscuit base, forming a 2 cm high edge. Mix the ricotta with the eggs and sugar and pour it onto the biscuit base. Bake the cake at 150°C (convection oven) for approx. 30 minutes, then let it stand in the switched-off oven for a further 20 minutes. Remove from the oven and let it cool. Meanwhile, mix the raspberry and strawberry puree with the lemon juice and vanilla essence, and sweeten with sugar to taste. Mix the cornstarch with water until lump-free and add to the cake. Bring the mixture to a boil and simmer for approx. 2 minutes, then let it cool. Pour the fruit puree into the cake and let it set (approx. 2 hours). Garnish the cake with whipped cream and strawberries.
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