Lemon ricotta wreath

Name: Lemon ricotta wreath
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 20
Ingredients: 2 Lemons; 50 g dried mango; 75 g Pistachio kernels; 300 g Butter or margarine; 300 g Sugar; 7-10 Tbsp Salt; 6 Eggs (size M); 400 g Flour; 3/4 package Baking Powder; 125 g Ricotta cheese; 350 g Icing sugar; 7-10 Tbsp Fat and flour

AUTHOR
Shirley Vincent

DIFFICULTY
easy

RATING

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Servings: 20

2 Lemons
50 g dried mango
75 g Pistachio kernels
300 g Butter or margarine
300 g Sugar
7-10 Tbsp Salt
6 Eggs (size M)
400 g Flour
3/4 package Baking Powder
125 g Ricotta cheese
350 g Icing sugar
7-10 Tbsp Fat and flour

Directions

1
Halve 1 lemon and squeeze it. Chop the mango and soak in the lemon juice for about 20 minutes. Chop the pistachios coarsely
2
Cream fat, sugar and 1 pinch of salt with the whisk of the hand mixer. Stir in the eggs one after the other. Mix ricotta, mango and lemon juice. Mix flour and baking powder, alternating with the ricotta. Fold in 50 g chopped pistachios
3
Put the dough into a greased and floured wreath mould (2.75 litres capacity; 26 cm Ø) and smooth it down. Bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 45-55 minutes, remove from oven. Let the cake cool down in the tin on a cake rack for about 15 minutes. Turn the cake out of the tin, let it cool down for about 2 hours
4
Halve 1 lemon and squeeze it. Mix icing sugar, lemon juice and 1-2 tbsp. water to a glaze. Pour the icing over the cake in such a way that something runs down the edge, let it stand for about 10 minutes. Sprinkle with remaining pistachios
5
waiting time approx. 3 hours