For the dough
1 teaspoon of granulated coffee
1/4 cup of confectioner's sugar (45g)
2 tablespoons of milk
1/2 cup of melted butter (100g)
1 package of crushed Maria or Maizena biscuits (200g)
For the filling
2 1/2 cups of ricotta cheese passed through a sieve (500g)
1/2 cup of heavy cream (120ml)
2/3 cup of confectioner's sugar (120g)
4 eggs
1/2 teaspoon of vanilla extract
For the glaze
1 cup of confectioner's sugar (180g)
1/2 cup of water (120ml)
For the dough
1 teaspoon of granulated coffee
1/4 cup of confectioner's sugar (45g)
2 tablespoons of milk
1/2 cup of melted butter (100g)
1 package of crushed Maria or Maizena biscuits (200g)
For the filling
2 1/2 cups of ricotta cheese passed through a sieve (500g)
1/2 cup of heavy cream (120ml)
2/3 cup of confectioner's sugar (120g)
4 eggs
1/2 teaspoon of vanilla extract
For the glaze
1 cup of confectioner's sugar (180g)
1/2 cup of water (120ml)
Preheat the oven to 350°F (medium)
Prepare the dough: in a medium bowl, combine the coffee, confectioner's sugar, milk, and melted butter
Add the crushed biscuits and mix until a crumbly mixture forms
Line with it a removable tart pan of 24 cm diameter, pressing firmly with your fingertips
Leave to chill until the dough is firmer (about 5 minutes)
Prepare the filling: in a processor or blender, beat all the ingredients until smooth
Pour over the dough and bake in the preheated oven until the cake is golden brown and the center is creamy (about 1 hour)
Leave to cool completely
Refrigerate for at least 24 hours before serving
Prepare the glaze: in a small saucepan, combine the confectioner's sugar and water over medium heat, stirring constantly until caramel forms
Reduce heat, add the remaining water and stir until dissolved
Let cool slightly
Pour the glaze over the cake and serve immediately
444 calories per slice
