Butter (for greasing)
All-purpose Flour (for dusting)
For the dough
1 egg
2 tablespoons of cornstarch
5 tablespoons of all-purpose flour
1/2 teaspoon of grated lemon zest
1/2 teaspoon of baking powder
For the filling
2/3 cup of ricotta cheese (130g) sifted
2 tablespoons of cornstarch
2 tablespoons of milk
1 tablespoon of vanilla extract
1/2 cup of heavy cream (120ml)
1 tablespoon of raspberry jelly
Butter (for greasing)
All-purpose Flour (for dusting)
For the dough
1 egg
2 tablespoons of cornstarch
5 tablespoons of all-purpose flour
1/2 teaspoon of grated lemon zest
1/2 teaspoon of baking powder
For the filling
2/3 cup of ricotta cheese (130g) sifted
2 tablespoons of cornstarch
2 tablespoons of milk
1 tablespoon of vanilla extract
1/2 cup of heavy cream (120ml)
1 tablespoon of raspberry jelly
Preheat the oven to 350°F
Grease two muffin tins with butter and dust with flour. Reserve
Prepare the dough: in a stand mixer, beat the egg until frothy
Add the cornstarch and beat until smooth
Add the flour, lemon zest, and baking powder and mix
Distribute evenly among the prepared muffin tins
Bake at 350°F for about 15 minutes or until golden brown
Let cool completely before removing from tins
Prepare the filling: in a small bowl, combine the ricotta cheese, cornstarch, milk, and vanilla extract and mix vigorously
Cover with plastic wrap and refrigerate
In a stand mixer, beat the heavy cream until stiff peaks form (about 2 minutes)
Cover with plastic wrap and refrigerate
When serving, cut each cake in half horizontally
Place the bottom half on a plate and spread with half of the ricotta filling
Top with half of the jelly
Place the other half of the cake over the filling and top with half of the whipped cream
Repeat with the remaining ingredients and serve
529 calories per serving
