6 tablespoons of butter or margarine at room temperature
250g of ricotta cheese passed through a sieve
1/2 cup of fresh heavy cream or long-life cream
1 tablespoon of vanilla extract
3 eggs
5 tablespoons of wheat flour
5 tablespoons of almond powder
Recheio:
1 1/2 cups of dried raspberries
2 tablespoons of orange or raspberry gelatin
3/4 cup of freshly squeezed orange juice or white wine liqueur
confectioner's sugar to dust
6 tablespoons of butter or margarine at room temperature
250g of ricotta cheese passed through a sieve
1/2 cup of fresh heavy cream or long-life cream
1 tablespoon of vanilla extract
3 eggs
5 tablespoons of wheat flour
5 tablespoons of almond powder
Recheio:
1 1/2 cups of dried raspberries
2 tablespoons of orange or raspberry gelatin
3/4 cup of freshly squeezed orange juice or white wine liqueur
confectioner's sugar to dust
Preheat the oven to a hot temperature (200°C)
Mingle the raspberries with the gelatin and orange juice or white wine, and let it rest for 30 minutes or more. Reserve
Beat the butter, ricotta cheese, cream, and vanilla extract in a processor or blender
Add the eggs and beat until you get a smooth mixture
Add the wheat flour and 4 tablespoons of almond powder
Beat well
Pour 3/4 cup of the mixture into an oval-shaped refractory dish measuring 26 x 17 cm
Spread it evenly at the bottom
Drain the raspberries and place them over the mixture
Dust with the remaining almond powder
Pour the remaining mixture on top
Bake for about 40 minutes or until golden brown, inserting a toothpick in the center to ensure it comes out clean
Let it rest for 15 minutes
Dust with confectioner's sugar and serve warm
