Ricotta Crostata

Ingredients for 1 servings:

• 300 g flour
• 150 g butter, melted
• 100 g sugar, white
• 2 egg yolks
• ½ lemon(s), untreated, zest
• Butter for the mold
• 500 g ricotta
• 2 eggs
• 15 g candied orange peel
• 10 ml rum or 1/3 bottle of rum flavoring
• 200 g sugar, white
• 1 tsp cinnamon powder

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

creamy ricotta cake with the flavors of lemon, orange and rum

For the dough, mix all of the ingredients listed above. First, knead the dough with a hand mixer (dough hook), then work it with moistened hands on the countertop until it is smooth. Divide the dough into two equal portions. Line a 28 cm springform pan with baking paper, roll out one half of the dough for the base (reserve a little for the edge), and place it in the pan. Brush the inside of the springform pan ring with butter, place it around the base, and form a rim with the leftover dough. Preheat the oven to 180°C (top/bottom heat). Meanwhile, mix all of the filling ingredients together and pour into the springform pan, then smooth it out. Now roll out the second portion of the dough, cut out thin strips, and arrange them in a lattice pattern on the cake. Finally, form more strips to surround the cake. Bake the tart for 30 minutes, then let it cool. The cake tastes best when it’s still lukewarm and served with a scoop of caramel ice cream. If you prefer a more subtle sweetness in your cake, reduce the amount of sugar in the ricotta mixture by half.