For the crust
2 cups of toasted pecans (280g)
1/2 cup of sugar (90g)
1 egg white
1/3 cup of butter (65g)
For the filling
2 1/2 cups of ricotta cheese (375g)
1 tablespoon of grated lemon zest
1/4 cup of sugar (45g)
3/4 cup of heavy cream (180ml)
1/4 cup of raspberry gelato (75g) for the topping
10 raspberries for decorating
For the crust
2 cups of toasted pecans (280g)
1/2 cup of sugar (90g)
1 egg white
1/3 cup of butter (65g)
For the filling
2 1/2 cups of ricotta cheese (375g)
1 tablespoon of grated lemon zest
1/4 cup of sugar (45g)
3/4 cup of heavy cream (180ml)
1/4 cup of raspberry gelato (75g) for the topping
10 raspberries for decorating
Preheat the oven to 400°F (quente)
Prepare the crust: in a processor, beat the pecans, sugar, egg white, and butter until smooth
Transfer to a 21 cm diameter cake pan
Line the bottom and sides of the pan with the crust
Assemble the cake by pressing the crust into the pan
Bake in the preheated oven until lightly golden (approximately 15 minutes)
Remove from the oven and let cool
Prepare the filling: in a processor, beat the ricotta cheese, lemon zest, sugar, and heavy cream until smooth
Filling the cake with this mixture and smoothing the top with an offset spatula
Spread the raspberry gelato over the filling and decorate with raspberries
Serve immediately.
