Amaretto ricotta cake

Name: Amaretto ricotta cake
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 12
Ingredients: 300 g Flour; 250 g Sugar; 1 package Baking Powder; 2 Eggs (size M); 100 g soft butter; 100 g dark chocolate; 250 g Ricotta; 2 TABLESPOONS Almond liqueur; 75 g Almond slivers; 200 g frozen raspberries; 1 TABLESPOON Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 12

300 g Flour
250 g Sugar
1 package Baking Powder
2 Eggs (size M)
100 g soft butter
100 g dark chocolate
250 g Ricotta
2 TABLESPOONS Almond liqueur
75 g Almond slivers
200 g frozen raspberries
1 TABLESPOON Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Knead flour, 150 g sugar, baking powder, 1 egg and butter with the dough hooks of the hand mixer. Then knead with your hands to form crumbles
2
Put just under 2/3 of the crumbles into a greased springform pan sprinkled with flour. Press down the bottom, pressing the rim up about 3 cm
3
Chopping chocolate. Mix ricotta, liqueur, 1 egg and 100 g sugar. Stir in chocolate and almond slivers. Carefully fold in undefrosted raspberries
4
Pour the mixture onto the base, smooth it down and spread the remaining crumbles on top. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: see manufacturer) for 40-45 minutes. Remove from the oven, place on a cake rack and let cool in the tin
5
Remove from the mould. Dust the edge of the cake with icing sugar. Arrange on a cake plate. Whipped cream tastes good with it