Ricotta Cake with Oats

Name: Ricotta Cake with Oats
Yield: 8
Ingredients: Dough; 1 cup ricotta, plus 2 tablespoons cornstarch; 3/4 cup whole wheat flour; 200 ml rolled oats; 1/2 cup unsalted butter, at room temperature; Filling; 400 g ricotta; 3/4 cup cornstarch; 2 eggs; Lemon juice from 1 lemon; Glaze; 100 g frozen raspberries; 100 g sliced strawberries; 1/2 cup cornstarch

1
Dough
2
1 cup ricotta, plus 2 tablespoons cornstarch
3
3/4 cup whole wheat flour
4
200 ml rolled oats
5
1/2 cup unsalted butter, at room temperature
6
Filling
7
400 g ricotta
8
3/4 cup cornstarch
9
2 eggs
10
Lemon juice from 1 lemon
11
Glaze
12
100 g frozen raspberries
13
100 g sliced strawberries
14
1/2 cup cornstarch

Ingredients

1
Dough
2
1 cup ricotta, plus 2 tablespoons cornstarch
3
3/4 cup whole wheat flour
4
200 ml rolled oats
5
1/2 cup unsalted butter, at room temperature
6
Filling
7
400 g ricotta
8
3/4 cup cornstarch
9
2 eggs
10
Lemon juice from 1 lemon
11
Glaze
12
100 g frozen raspberries
13
100 g sliced strawberries
14
1/2 cup cornstarch

Directions

1
Dough: Mix together the cornstarch, flour, and oats
2
Add the butter and mix until it forms a crumbly texture
3
Use a fork to mix the dough until it comes together in a ball
4
Line the bottom of a springform pan with the dough and bake in a preheated oven at medium heat for 10 minutes
5
Filling: Beat the ricotta and cornstarch in a blender until smooth
6
Add the eggs and lemon juice, and beat for an additional minute
7
Strain the filling through a sieve to remove any lumps
8
Spread it over the cooled dough and return it to the oven at low heat for 30 minutes
9
Glaze: Mix all ingredients together and cook over medium heat until it reaches the desired consistency
10
Remove the cake from the oven and let it cool
11
Drizzle with the glaze.