Ricotta and tangerine cake

Fluffy, rather spongy. It lasts a long time, so ensure you at least 4-5 lunches respectable. Is’ the ricotta cake with mandarin, a sweet simple and good, intense aroma of citrus: the ricotta cake with mandarin has no butter or oil in the dough but it is soft and fragrant with ricotta. I suggest you use a ricotta, softer and more flavorful than vaccinates, but if you prefer the latter do as you like, I'll close one eye. Inside there is so much citrus peel, that gives color and especially perfume, and there is also the juice of mandarins, slightly pungent. I like to glaze the cheesecake with a glaze mandarin mandarin, to increase the intensity of the perfume, and decorate the cake with thin slices of mandarin and small fragrant leaves of marjoram. This cake soft and season is a perfect solution for children's snacks, but also for breakfast in the family: rich in vitamin C and slightly lighter than normal cakes with butter or oil, It can be customized as you wish. I adore, I do it at least twice a month and I am sure you will enjoy it very much. As always, have a look at all my PLUMCAKE OF RECIPES to find a tasty dessert that will save breakfast! Have a good day!


CHEESE CAKE MANDARIN (without butter and oil)

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PORTIONS: 8 PREPARATION TIME: COOKING TIME:

INGREDIENTS

  • 300 grams of flour 00
  • 240 grams of sugar
  • 300 grams of fresh ricotta di pecora
  • 3 eggs
  • 1 sachet or 16 grams of baking powder for cakes
  • grated rind of an orange, a lemon and mandarin 5 Organic
  • 60 milliliters of tangerine juice
  • a pinch of salt
  • butter, just enough for the cake Pan
  • flour, just enough for the cake Pan
  • FOR DECORATION:
  • 100 grams of powdered sugar
  • tangerine juice, just enough
  • 2 tangerines

PROCEEDINGS


Cheesecake mandarin

The ricotta cake with mandarin is a perfect dessert for breakfast and easy to do: before starting preparation, Preheat the oven to 180 degrees static.

Break the eggs into a large bowl. Add the granulated sugar and beat with an electric mixer until the mixture is white, frothy and tripled d volume: do not rush because this is the most important part of the recipe, it will take at least 10 minutes,

Sift the ricotta until it is reduced in cream and add it to the egg and sugar, mixing at low speed with whips. Add zest of citrus, tangerine juice, salt and finally, floor plan, the sifted flour with the baking powder. When the ingredients and all the flour will be incorporated, you'll have the mixture is smooth, No clumps, not too thick nor too thin.

Grease and flour the cake Pan you have chosen, pour the mixture to the ricotta cake and mandarin and livellatelo. I used a classic loaf pan and, In this case, The cooking time is longer than about 10 minutes. If instead you use a cake pan ring 35 minute cooking should be sufficient. If you decide to make muffins with the dough for the ricotta cake with mandarin (they are stunning, very puffy fluffy), then consider the first 15-20 minutes.

When the mandarin cheesecake is cooked (worth testing toothpicks: inserted in the center of the cake they should come out dry), turn them and let it cool on a wire rack.

While the cake cools, prepare GLAZE: put the icing sugar in a bowl and pour a few drops of tangerine juice. Stir adding mandarin juice in small amounts until you get a thick and dense frosting. Remember that if you add too much juice, the frosting will be too runny and, When rapprenderà, It will not be covering. Spread the icing on the cake with ricotta and tangerine and decorated the cake with slices of tangerine and some green leaf (Mint, Timo, Marjoram). Bon appétit!

TIPS

The ricotta cake Mandarin is spongy and maintains this long: just wrap it in plastic wrap and store in a cool, dry place.

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