ingredients
  • Type 00 flour 250 grams (2 cups)
  • Granulated sugar 100 grams (½ cup)
  • soft butter 100 grams (½ cup)
  • Large egg 1
  • Baking powder 1 teaspoon • 156 kcal
  • Ricotta cheese 300 grams (1 cup) • 140 kcal
  • Amaretti biscuits 150 grams
  • Granulated sugar 50 grams (¼ cup)
  • Egg 1 • 130 kcal
  • Powdered sugar as much as is needed
Calories refers to 100 gr of product

The cake with ricotta cheese and amaretti biscuits is a simple and at the same time irresistible dessert; the soft and fragrant shortcrust pastry shell contains an enveloping and very aromatic cream based on ricotta cheese and amaretti biscuits. Easy and very quick to make, since it is assembled and cooked all at once, this cake is perfect to be enjoyed as a snack, accompanied by a cup of warm herbal tea, or to be served as a surprising end of a meal. So let’s find out how to prepare it in the best way.

How to prepare the cake with ricotta cheese and amaretti biscuits

Collect the soft cubed butter, sugar and egg in a bowl and mix everything with a fork (1).

Add the flour and baking powder (2) to the mixture, then knead briefly until it forms a firm and smooth dough.

Roll out the dough with your hands into a 24 cm diameter cake pan (3). Form edges about 2 cm high, smooth and regular.

Put the amaretti biscuits in a planetary mixer and blend to obtain a coarse powder (4).

In a bowl, mix the well-drained ricotta with the sugar (5).

Add the egg and the amaretti biscuits powder (6) and mix perfectly.

Pour the cream into the shortcrust pastry shell (7) and level it with the back of a spoon.

Decorate the surface with some crumbled amaretti biscuits (8). Bake in a preheated static oven at 170 degrees C for 40-50 minutes, monitoring the level of browning.

After the cooking time has elapsed, take the cake out of the oven and let it cool completely. Gently transfer it to a serving dish (9), sprinkle with powdered sugar and serve in slices.

Preservation

The cake with ricotta cheese and amaretti biscuits can be preserved in the refrigerator for 4-5 days, closed in a special container with an airtight seal or well wrapped with a sheet of transparent film.