Today is my mom’s birthday, so I decided to dedicate this post to her. I baked a ricotta cheese cake with a raspberry coulis. It doesn’t look particularly pretty but it was very very good and received lots compliments from my colleagues. The base of this cake is made using a shortcrust pastry.
By coincidence in addition to my mom’s birthday is also the birthday of Michele’s mother.
So, HAPPY BIRTHDAY TO BOTH MOMS!!
For a 18cm diametre tin:
250 g ricotta
80 g caster sugar
35 g flour
100 ml double cream
1/2 table spoon vanilla extract
For the raspberry coulis:
300 g raspberry (frozen or fresh)
4 tablespoon icing sugar
1 vanilla pod
For the base:
half dose of shortcrust pastry
Roll the shortcrust pastry using a rolling pin on a work surface between two sheets of baking paper until you have obtained a thickness of about 1 cm. Line a 18 cm diameter tart tin, previously buttered, with the sheet of dough. Make some small holes in the base of the cake using a fork. Cover with baking paper and ceramic baking beans to avoid bubbles forming in the tart during cooking. Cook in the preheated oven at 200°C for 20 minutes. Remove from the oven and let it cool.
In a big bowl whisk the ricotta using an electric mixer until the cheese is soft and airy. Add the sugar and flour and mix together until you have obtained a homogeneous mixture. Add the eggs, one at the time and mix well after each one. Add the double cream and vanilla extract and mix until you have obtained a smooth mixture. Place the mixture in the tin over the shortcrust base and bake for 50 minutes in the preheated oven at 180°C .
In a small saucepan add the raspberries, washed and dried, together with icing sugar and the vanilla pod cut lengthwise with a sharp knife. Cook gently, if necessary add a drop of water. Let it cook on slow heat until you have obtained a thick sauce, stirring occasionally. Strain the sauce through a strainer to get a smooth and velvety sauce. Let it to cool and then cover the top of the cake.
Tanti aguri mamma! Ecco il mio modo per condividere con te una fetta di torta a distanza. Un bacio