0.5 kg of ricotta
1 tablespoon of buttermilk
0.5 teaspoon of baking powder
1 teaspoon of salt
2 lightly beaten eggs
Common dough for cakes (based on 4 cups of all-purpose flour)
1 egg yolk
0.5 kg of ricotta
1 tablespoon of buttermilk
0.5 teaspoon of baking powder
1 teaspoon of salt
2 lightly beaten eggs
Common dough for cakes (based on 4 cups of all-purpose flour)
1 egg yolk
Sift the ricotta through a fine-mesh sieve
Add the buttermilk, baking powder, salt, and eggs
Mix well and refrigerate for 30 minutes
Roll out the dough to fit 8-10 small tart molds with a diameter of approximately 3 inches
Fill with the cheese mixture
Smooth the top of the filling
Brush with the egg yolk mixed with a little water
Bake in a preheated oven at medium-high heat for 15 minutes; reduce heat and bake for an additional 15 minutes
Serve warm, or at room temperature
Serve 8-9 Vatrushki.
