Yeast cakes with chocolate icing and ricotta-raspberry cream

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Melt the butter. Warm the milk lukewarm. Dissolve yeast in it. Mix flour, 2 tablespoons sugar and salt. Add eggs, melted butter and yeast milk one after the other and knead well with the dough hooks of the hand mixer. Cover and leave to rise in a warm place for about 30 minutes.

2. 2

   Then knead with your hands and form 4 balls. Put them into 4 greased moulds (e.g. ovenproof cups of 250 ml content) and let them rise again for about 20 minutes. Then bake in the preheated oven (electric cooker: 175 °C/ convection oven: 150 °C/ gas: level 2) for 20-30 minutes. Turn out of the moulds and let cool down. For the filling, soak the gelatine in cold water. Mix ricotta, 40 g sugar, liquid cream and lime juice. Select the raspberries. Cut off the lids of the cakes. Scoop out the cake with a small spoon. Crumble half of the cake.

3. 3

   For the filling, soak the gelatine in cold water. Mix ricotta, 40 g sugar, liquid cream and lime juice. Select the raspberries. Cut off the lids of the cakes. Scoop out the cake with a small spoon. Crumble half of the cake. Squeeze the gelatine, dissolve lukewarm and stir into the ricotta cream. Quickly fold in half of the fine crumbs and raspberries and fill into the hollowed-out cakes. Put the lid back on. Chop the chocolate and melt over a warm water bath. Decorate the cakes with the chocolate, sprinkle with the remaining fine crumbs and let them get a little bit tighter

4. 4

   Squeeze the gelatine, dissolve lukewarm and stir into the ricotta cream. Quickly fold in half of the fine crumbs and raspberries and fill into the hollowed-out cakes. Put the lid back on. Chop the chocolate and melt over a warm water bath. Decorate the cakes with the chocolate, sprinkle with the remaining fine crumbs and let them get a little bit tighter

Nutrition Facts

KCAL
380 kcal

CARBS
46 g

FATS
17 g

PROTEINS
11 g