Strawberry and ricotta cake

Ingredients for 1 servings:

• 150 g butter (half-fat possible)
• 100 g brown sugar
• 3 eggs
• 100 g flour
• 100 g hazelnuts, ground
• 2 tsp baking powder
• 2 tbsp rum or amaretto
• 500 g strawberries
• 250 g ricotta
• Sugar or sweetener as desired
• 200 g cream
• 50 g dark chocolate
• Hazelnuts, chopped

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Strawberry cake in Italian

Grease and flour a fruit base dish and chill. Preheat oven to 200°C (top/bottom heat). Cream the butter and sugar until light and fluffy. Beat in the eggs, one at a time. Mix the flour, nuts, and baking powder and stir in. Spread into the prepared dish. Bake in the preheated oven for about 25-30 minutes. Let cool in the dish for about 5 minutes, then turn out onto a wire rack. If the dish doesn’t come off immediately, simply cover with a cold cloth and let stand for about 10 minutes; then it should come off easily. Meanwhile, hull the strawberries and set aside 8 nice ones. Mix the ricotta with a little sugar or sweetener until smooth. Whip the cream until stiff peaks and fold in. Halve the remaining strawberries and place them on the nut base, spreading the cream on top, leaving about 1 cm of the edge uncovered. Chill. For the garnish, melt the chocolate in a bain-marie. Halve the remaining strawberries and dip them cut-side down into the chocolate. Allow to set, then place them on top of the cream on the cake. Sprinkle with chopped hazelnuts.