Butter (for greasing)
Wheat flour (for dusting)
For the dough
1 egg
2 tablespoons of caster sugar
5 tablespoons of wheat flour
1/2 teaspoon grated lime zest
1/2 teaspoon baking powder
For the filling
2/3 cup ricotta cheese (130g) sifted
2 tablespoons of caster sugar
2 tablespoons of milk
1 tablespoon of vanilla extract
1/2 cup heavy cream fresh (120ml)
1 tablespoon of raspberry jelly
Butter (for greasing)
Wheat flour (for dusting)
For the dough
1 egg
2 tablespoons of caster sugar
5 tablespoons of wheat flour
1/2 teaspoon grated lime zest
1/2 teaspoon baking powder
For the filling
2/3 cup ricotta cheese (130g) sifted
2 tablespoons of caster sugar
2 tablespoons of milk
1 tablespoon of vanilla extract
1/2 cup heavy cream fresh (120ml)
1 tablespoon of raspberry jelly
Preheat the oven to 350°F (medium)
Grease and dust two molds with capacity for 3/4 cup water (180ml) with butter. Reserve
Prepare the dough: in a blender, beat the egg until foamy
Add the sugar and beat until a cream forms (approximately 2 minutes)
Add the flour, lime zest, and baking powder, and mix
Distribute between the prepared molds
Put them in the preheated oven on a baking sheet to golden brown (about 15 minutes)
Let it cool, then demold, let it cool completely, transfer to a container, cover, and store at room temperature
Prepare the filling: in a small bowl, combine ricotta cheese, sugar, milk, and vanilla extract, and mix vigorously
Cover with plastic wrap and refrigerate
In a blender, beat the heavy cream until stiff peaks form (approximately 2 minutes)
Cover with plastic wrap and refrigerate
When serving, cut the cake in half horizontally
Place the bottom half on a plate and spread half of the ricotta filling
Top with half of the jelly, place the other cake half over the filling, and top with the remaining cream
Repeat with the other cake half and serve
529 calories per unit
