1 1/2 cups of almonds with skin or hazelnuts, chopped
3 tablespoons of butter
2 tablespoons of melted butter or margarine at room temperature
240g of ricotta or Minas cheese
1 can of condensed milk
1/3 cup of lemon juice
1 tablespoon of vanilla extract
For the topping
1 can of pineapple rings, drained and chopped
1/2 cup of red wine
1 tablespoon of cognac
2 tablespoons of cornstarch
1 1/2 cups of almonds with skin or hazelnuts, chopped
3 tablespoons of butter
2 tablespoons of melted butter or margarine at room temperature
240g of ricotta or Minas cheese
1 can of condensed milk
1/3 cup of lemon juice
1 tablespoon of vanilla extract
For the topping
1 can of pineapple rings, drained and chopped
1/2 cup of red wine
1 tablespoon of cognac
2 tablespoons of cornstarch
Preheat the oven to hot temperature (200°F)
Mix the almonds or hazelnuts with butter and melted butter or margarine until a crumbly mixture forms
Spread evenly at the bottom and sides of a 24cm diameter ungreased form, pressing firmly
Bake for 6-8 minutes or until lightly golden
Let it cool
In a small bowl, beat the ricotta or Minas cheese until creamy, adding the condensed milk slowly
Add lemon juice and vanilla extract
Place the cream on the baked mixture and refrigerate until firm, for 2-3 hours
Prepare the topping: combine all ingredients in a pan, mix well, bring to a boil, reduce heat and cook for 1 minute
Let it cool
Serve in a mold at room temperature, accompanying the cake.
