Delicious and simple to prepare, beginner to test: it's ricotta cake and apples without butter, tall and fluffy. Is’ without butter and without oil because it contains cottage cheese, that gives the dough an exceptional softness, saves a little’ calories and increases the shelf life of the dessert. The icing on the cake is warm honey with hot brushed lemon on the surface of the dessert. Makes it glossy, even more attractive and sweet, but with a pleasant sour aftertaste. In short, even though the holidays are over we can continue to spoil ourselves with something good.
Ricotta cake and apples without butter is a personal variation of mine of the CHEESE CAKE AND SAFFRON, whose recipe belongs by right to my mother-in-law, and that I do even in a sinful version with CHOCOLATE AND RUM that she probably wouldn't approve.
It's the classic sweet 'all in a bowl': you just have to mix all the ingredients, following step by step the process, and you'll have a pastry result.
The varied world of CAKES WITH APPLES is always an inexhaustible source of joy, breakfast after breakfast. from classical APPLE CAKE MOTHER (even in VIDEO RECIPE) to that WITHOUT EGGS passing through that Light or the classic APPLE PIE Americana. Ricotta and apple pie is perfect for breakfast, but it's also a healthy and light snack, Also perfect for the little ones. Try it, and I'm sure you'll save the recipe. Have a good day!
RICOTTA CAKE AND APPLES WITHOUT BUTTER
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INGREDIENTS
- 250 grams of flour 00
- 250 grams of cottage cheese
- 200 grams of caster sugar
- 3 eggs
- a sachet of baking powder
- organic lemon peel, grated
- organic lemon juice
- 3 apples
- 2 tablespoons apple sugar
- a large pinch of salt
- cinnamon, to taste
- a spoonful of honey
- butter and flour for the cake Pan
PROCEEDINGS
Ricotta and apple pie without butter is soft and fragrant and is preserved for a long time. Is’ easy to prepare. Peeling apples, cut them in half and then into quarters. Finally, thin slices. Put the apples in a bowl with cinnamon, lemon juice and two tablespoons of sugar.
Put the eggs in a bowl, sugar and a hearty pinch of salt. Whip with electric whips until you get a swollen, foamy compound. It will take at least 10 minutes. Add the ricotta and blend until you get a smooth, lump-free mixture. Combine the sifted flour with the yeast, on several occasions and always mounting at low speed. Add the juice of half a lemon and the grated zest and mix them with a spatula.
Grease and flour a cake Pan, pour the dough into it and level with a spatula. Cover the surface of the dessert with apples, as you see in the picture, to create an orderly and precise drawing.
Preheat the oven to 170 degrees static, bake the cake and bake for 45 minutes or until it is swollen and golden. Always worth the stick test: tucked into the heart of the sweet must come out dry.
Once the ricotta and apple pie is baked, without butter put in a saucepan the honey, the juice of half a lemon and a tablespoon of water. Bring to a boil and, with a brush, brush the apple slices with honey, that will thus become shiny and sweet. Bon appétit!
TIPS
Ricotta and apple pie without butter, is kept for a long time if kept in a cool and dry place, covered with food film or kept in a frost bag left semi open, so as not to create moisture.
