facebook-tracking-pixelIRCA | RICOTTA CAKE WITH LEMON

Ingredients

TOP CAKE GLUTEN FREE g 1.000 
raw almond flour g 300
fresh cow's milk ricotta g 250
eggs g 350
unsalted butter 82% fat - softened g 200
seed oil g 250
nibbed raw almonds g 100
fleur de sel g 5
grated lemon zest g 5
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 50

Preparation

Mix all the ingredients, except for the nibbed raw almonds, in a planetary mixer with the paddle attachment for about 5 minutes.

Then, combine nibbed almonds by hand.

Pour the cake mixture into the aluminium or silicon savarin moulds (previously buttered and floured with maize flour).

Bake at 190°C for about 5 minutes and then for another 25-30 minutes at 175°C.

Ingredients

fondant sugar powder g 1.000 
mango purée g 300
SINFONIA CIOCCOLATO BIANCO - melted at 40-45°C g 350
BURRO DI CACAO - melted at 45-50°C g 50

Preparation

Mix the mango pulp and fondant sugar.

Heat to about 50°C.

Combine SINFONIA CIOCCOLATO BIANCO and BURRO DI CACAO to the mixture.

Ingredients

eggs g 200 
sugar g 180
lemon juice g 100
lime juice g 100
lime zest - grated g 5
SOVRANA g 18

Preparation

Mix sugar and SOVRANA.

Add eggs, lime zest and the citrus juice.

Cook to 82-85°C and put in the blast chiller at positive temperature.

Ingredients

milk 3.5% fat g 230 
low-fat yogurt g 120
liquid cream 35% fat g 100
GLUCOSIO g 8
LILLY NEUTRO g 40
SINFONIA CIOCCOLATO BIANCO g 335
grated lemon zest g 5
JOYPASTE VANIGLIA MADAGASCAR/BOURBON g 20

Preparation

Bring milk and GLUCOSIO to the boil.

Add LILLY and JOYPASTE VANILLA MADAGASCAR/BOURBON, then mix with a whisk.

Add RENO BLANC SUPERIEUR while emulsifying with an immersion blender.

Pour the cold cream in a stream while continuing to mix, then add the yogurt.

You will obtain a liquid mixture that shall be left in the fridge until the day after. Put the liquid mixture obtain

The following day, whip in a planetary mixer with the whisk or the paddle attachment.

Ingredients

TOP FROLLA GLUTEN FREE g 1.000 
unsalted butter 82% fat - softened g 300
eggs g 150

Preparation

Knead all the ingredients in a planetary mixer with the paddle attachment, until the dough is well-combined.

Cover the dough and refrigerate for 1 hour at least.

Roll the dough out to 2mm and cut into a ring.

Lay onto a perforated silicone mat and bake at 180°C for about 10-12 minutes.

Ingredients

thyme To Taste
marjoram To Taste
Final composition

When cooled down, glaze the cake with the chocolate and mango icing.

Lay the ring of gluten-free shortcrust pastry on top.

Decorate with small dollops of the citrus cream and with dollops of the namelaka.

Complete the decoration with thyme and marjoram.