Pistachio cake with ricotta and strawberries

Name: TORTA A STRATI AL PISTACCHIO CON RICOTTA E FRAGOLINE (ricetta siciliana)
Prep time: 1 h 30 min
Cook time: 30 min
Total time: 30 min
Yield: 10
Cuisine: italian
Ingredients: Dosi per una torta a 3 strati di 16 centimetri di diametroPER LA BASE DELLA TORTA:; 4 uova; 90 grammi di farina 00; 30 grammi di burro; 50 grammi di pistacchio di Bronte Dop tritato finemente; 8 grammi di lievito per dolci; 90 grammi di zucchero semolato extra fine; PER LA FARCITURA:; 700 grammi di ricotta di pecora; 200 grammi di fragoline di bosco; 200 grammi di zucchero a velo; 2 cucchiai di estratto di vaniglia biologico; E ANCORA:; 200 millilitri di acqua minerale naturale; 80 grammi di zucchero semolato; granella di pistacchio quanto basta per la copertura

by Ada Parisi 9 April 2019

written by Ada Parisi 9 April 2019 41714 views 5 min read

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Torta al pistacchio, ricotta e fragoline

Layer Cake pistachio with ricotta and strawberries. Today a Sicilian dessert, indeed a triumph of pastry made in Sicily based on green pistachio by Bronte Dop, the green gold of Sicily, and ricotta, inevitable in the sweet island. It was a long time since I had in mind this dessert, remember many excursions on Etna where desserts have a common denominator: the pistachio. Whoever follows me knows that I love pistachio and I use it often, in sweet and savory recipes. This dessert is a tribute to my Sicily and its colours: the Green pistachio, the white of our delicious ricotta (Queen of SICILIAN CASSATA the realization of which you can see on my YouTube channel), the red strawberries that give a touch of acidity that makes it more complex and more good.

The base is pistachio: I used basically Spain loaf doses, but I added fine chopped Bronte Green Gold (No flour, I wanted to achieve something more rustic), very little yeast and a little butter to give softness. Then a simple syrup of water and sugar, While the cream is that of Sicilian cassata, that the strawberries have a new outfit, more cool and pleasant. The absolute protagonist of green grain is sweet, that fully covers, making the soft flavor and decided.

The pistachio IGP

The pistachio cake with ricotta and strawberries needs time to develop aromas and flavors: prepare it the day before and store in the refrigerator, then let half an hour at room temperature before sampling. To Bronte is a precious and valuable pistachio. In the area of Bronte if they produce 16 thousand tons per year but production is biennial and is just 1% of world production of pistachios. You will understand then that – having very limited amount – you should be careful of what you buy and that is labeled ' pistachio '.

If you like layer cakes also try the gorgeous CHOCOLATE CAKE WITH CREAM AND pistachio mascarpone AND BERRIES or the CAKE WITH CREAM AND WILD STRAWBERRIES. and of course all my RECIPES CAKES LAYERS. Have a good day!

LAYER CAKE PISTACHIO WITH CHEESE AND STRAWBERRIES (Sicilian recipe)

Portions: 10 Preparation: 1 hour and 30 minutes cooking: 30 minutes 30 minutes

Nutrition facts: 250 calories 20 fat

Rating: 5.0/5

( 1 voted )

Ingredients

Doses for a cake to 3 layers of 16 cm in diameter
FOR THE BASE OF CAKE:

4 eggs

90 grams of flour 00

30 grams of butter

50 grams of finely chopped Bronte Dop pistachio

8 grams of baking powder

90 grams to granulated sugar extra fine

FOR FILLING:

700 grams of ricotta cheese

200 grams of strawberries

200 grams of powdered sugar

2 tablespoons of organic vanilla extract

AND STILL:

200 ml mineral water

80 grams of caster sugar

chopped pistachios as required for coverage

Procedure

To prepare the pistachio cake with ricotta and strawberries, you must first prepare the base of the cake. Preheat the oven to 180 degrees static. Put in a large bowl (or the planetary) eggs and sugar, then whisk until the mixture is puffy, fluffy and whitish: with an electric mixer it will take about 20 minutes, Planetary with a little less. It is important that the egg mixture and sugar is properly mounted and aerated, so do not rush. While whip the eggs, melt the butter over a very low heat, then put it in a bowl and allow it to cool. Merge it flush to the mixture, always working with whips.

Add flour and baking powder together and mix with a spatula gently, doing a movement from top to bottom to do mass and continue to incorporate air. From last, mix the chopped pistachios, always using a spatula.

Grease and flour a baking sheet of standard dimensions, then pour in the mixture level off with a spatula to a height of about one and a half centimeter. Bake in the oven for 15 minutes or so. The cake should be golden but soft to the touch. Remove from oven and allow to cool completely on a wire rack. When the cake is cold, get three discs of desired size (I used to cut a cake pan of 15 cm diameter). If you prefer, You can make a normal cake in a cake pan of 26 cm, cut it in half and fill with ricotta, proceeding then identically for covering the cake.

For the cream cheese, Sift the ricotta twice (with a sieve, a chinoise or even using the vegetable mill) so you get a smooth and silky cream. Add vanilla and powdered sugar and work with a spatula. Refrigerate.

For the syrup, put in a saucepan 200 milliliters of natural mineral water and 80 grams of caster sugar, bring to a boil and then reduce the liquid by half until Simmons. Allow to cool completely.

Spray the first layer of sponge cake with pistachio cake with ricotta and strawberries with the syrup, then fill and arrange on ricotta cheese half of strawberries. Cover with the second layer of sponge cake Spain, moisten and stuff, covering the ricotta with the rest of the strawberries. Complete with the last layer and drizzle with the syrup. Using a spatula to cakes, cover the entire cake with the cream cheese was, in order to obtain a thin cover, uniform and smooth. Distribute on the surface of the cake and sides the chopped pistachios, so that it adheres with patience and delicacy: the operation was long and spill grain anywhere, but I guarantee you the final glance is worth.

Keep the pistachio cake with ricotta and strawberries in the refrigerator until ready to serve. I recommend you prepare it the day before and let it sit over night in the refrigerator so that the cake settles and the flavors blend well. And now I just have to say: Enjoy your meal!

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Ada Parisi

Ada Parisi: siciliana, journalist, Cook. All recipes and photographs are my creation and my property and Gianluca Atzeni photographer, and therefore protected by copyright. Use of the content of this site is allowed upon explicit authorization and subsequent citation of the site and its links.

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18 comments

Gabriella 22 April 2020 - 18:38

I'm originally from Catania. EH,yes I also thought it might be a problem related to the oven. Also because two out of two came in the same way. I followed the directions in the recipe,using a 26 cm mold I thought the doses were the same. Yes,I should have cut it in half but since on the one hand it did not swell to prevent it from crumbling,I didn't want to risk.

Ada Parisi 22 April 2020 - 22:57

But when you make the sponge cake or the daisy cake it makes you the same flaw? try to move the cake all over to one side, so that cooking is as much to the way possible. And maybe use a cupcater a little’ smaller or spread the sponge cake into a pan in a layer of one and a half centimeters and make the circles by cutting them. So thin it's hard not to go up. Let me know. ADA

Gabriella 22 April 2020 - 14:04

Hi Ada, congratulations on your site! Being Sicilian,it is always nice to find typical recipes that keep the faith alive in reproposing some delicacies of our Earth. That being said,I tried to make this corn of Spain pistachio in a 26 cm cake tin only that in cooking I swelled only to one side,I think the doses I should have increased them? What do you think it was? Maybe from the banging of the eggs,or the flour wasn't incorporated at all… imagine that I've tried to make two, but unfortunately both have manifested the same flaw.

Ada Parisi 22 April 2020 - 14:12

Hi Gabriella, Sicilian where? this is a simple sponge cake, if it swells you strangely may depend on the frame of the eggs, from the built-in flour maybe not perfectly but also from how you cook your oven… mine for example cooks a little’ more right and things tend to swell up a little bit’ more to the right. You put the whole dose in a 26-inch cupcavy.? I think it's a little bit’ large. Then you cut it in half or three?

Simona January 2, 2017 - 16:07

If instead of strawberries you were using (few) chocolate chips?

Ada Parisi January 2, 2017 - 16:53

Is the alternative that I had thought to myself if I hadn't found on new year's Eve wild strawberries (they eventually found). The pie loses some’ of acidity but the result remains very good! Let me know! ADA

keshav Rai December 20, 2016 - 14:42

Hi Ada,
I would like to make your dessert for Christmas dinner but I have two diners who don't like ricotta cheese……. do you have any suggestion to replace it or change my mind? pity me ricotta instead like a lot and the combination with Pistachio intrigues me. Thanks!

Ada Parisi December 20, 2016 - 14:48

Hello Antonella! Then, Change pie if you can't use ricotta, because this I built completely on cream cheese and ricotta cheese pairing-pistachio and strawberry. I guarantee however, that among the sponge cake, La bagna, the fruit and sugar is not that ricotta feels very…. If you make a layer cake and stuff it with cream recalls putting jelly, otherwise that caving in. Try this, It's a great alternative. http://www.sicilianicreativiincucina.it/torta-cioccolato-mascarpone-pistacchio-frutti-bosco/

Alberta Raghavan May 7, 2016 - 11:37

I read, I watch, I admire and envy your creativity, Although I dare not venture into these delicacies. I could use the paint of Prof. Lambicchi that when I was little, with a touch, making any image that became REAL!!! You always good good.

Ada Parisi May 8, 2016 - 21:45

Alberta excuse the delay in responding, but I escaped from Rome for a weekend. Thank you very much. Though I'm sure you can where I can, even without paint ❤ ️

Italians Do Eat Better May 7, 2016 - 09:12

This cake is fantastic, congratulations! Good weekend!

Ada Parisi May 8, 2016 - 21:45

Thank you ❤ ️

Maja May 6, 2016 - 18:43

Hi Ada!
I wish you a good weekend- I'm very jealous, now I love Sicily. Our weekend in Palermo and’ was beautiful even though the weather was not so great but the city’ and’ great and there and’ loved it. Among other, We went to Two old guys- fantastic recommendation thanks, and Foccacceria- just as good. I ate my first spaghetti with sea urchin (that goodness ') and I came back with a suitcase full of semolina (I'm already’ Sicilian bread making!), fennel, Capers etc, etc…
We're already’ thinking on return. Hugs.

Ada Parisi May 6, 2016 - 21:15

Hi Maja, but I'm so happy that you enjoyed Palermo! Now I hope you participate to Sicilian cuisine indeed, If you need some straight’ I am always here for you! A hug, ADA

Ketty Valenti May 6, 2016 - 11:13

ADA I hope to go again as soon as I have 2 seconds to look in the mirror,but I like assaissimo,you're a great,a myth and I mean it,very few like you!!!!

Ada Parisi May 6, 2016 - 21:16

Hello Kitty Darling! But it should be, I always look at your recipes, I still remember the cassatelle di ricotta… perfect. I think both, When we do something siciliano, We give our best because we got the heart! I embrace you really strong. ADA

Carmen May 6, 2016 - 09:43

A lot of Nice, I will try!

Ada Parisi May 6, 2016 - 21:16

Hi Carmen, heartfelt thanks! Let me know, I embrace you, ADA