Ricotta and Manioc Cake

Name: Ricotta and Manioc Cake
Yield: 16
Ingredients: For the dough; 1 1/2 cups all-purpose flour (180 g); 1/4 teaspoon salt; 1/2 cup cold butter, cut into small pieces (100 g); 2 large eggs; 2 tablespoons ice-cold water; For the filling; 2 cups ricotta cheese (400 g); 1 tablespoon salt; 1 1/3 cups heavy cream (320 ml); 1/4 cup all-purpose flour (30 g); 1/4 teaspoon ground nutmeg; 1/2 teaspoon vanilla extract; 2 tablespoons chopped manioc; 1/2 cup grated Parmesan cheese (55 g)

1
For the dough
2
1 1/2 cups all-purpose flour (180 g)
3
1/4 teaspoon salt
4
1/2 cup cold butter, cut into small pieces (100 g)
5
2 large eggs
6
2 tablespoons ice-cold water
7
For the filling
8
2 cups ricotta cheese (400 g)
9
1 tablespoon salt
10
1 1/3 cups heavy cream (320 ml)
11
1/4 cup all-purpose flour (30 g)
12
1/4 teaspoon ground nutmeg
13
1/2 teaspoon vanilla extract
14
2 tablespoons chopped manioc
15
1/2 cup grated Parmesan cheese (55 g)

Ingredients

1
For the dough
2
1 1/2 cups all-purpose flour (180 g)
3
1/4 teaspoon salt
4
1/2 cup cold butter, cut into small pieces (100 g)
5
2 large eggs
6
2 tablespoons ice-cold water
7
For the filling
8
2 cups ricotta cheese (400 g)
9
1 tablespoon salt
10
1 1/3 cups heavy cream (320 ml)
11
1/4 cup all-purpose flour (30 g)
12
1/4 teaspoon ground nutmeg
13
1/2 teaspoon vanilla extract
14
2 tablespoons chopped manioc
15
1/2 cup grated Parmesan cheese (55 g)

Directions

1
Make the dough: in a medium bowl, combine the flour, salt, and cold butter
2
Mix with the tips of your fingers until you get a crumbly mixture
3
Add the eggs and water, and knead slightly with your hands
4
Form a ball with the dough
5
Wrap it in plastic wrap and refrigerate for about 15 minutes
6
Preheat the oven to 180°C (medium)
7
Make the filling: in a medium bowl, sift the ricotta cheese and add the remaining ingredients
8
Mix and set aside
9
Roll out the dough over the bottom of a removable-bottom pan with a diameter of 28 cm
10
Shape the edge with a knife and place it in the pan
11
With the remaining dough, form rosettes
12
Press them onto the sides of the pan one by one
13
Shape the edge
14
Poke the bottom and sides of the dough with a fork in several places
15
Line it with four overlapping pieces of aluminum foil
16
Bake in the preheated oven until the dough is firm (about 20 minutes)
17
Remove the aluminum foil
18
Bake until golden brown (about 10 minutes)
19
Let cool
20
Keep the oven at 180°C
21
Fill the dough with the reserved mixture
22
Bake in the preheated oven until the filling is firm but creamy (about 25 minutes)
23
Let cool
24
Remove from a decorative plate and serve
25
213 calories per slice
26
Note: If you prefer, bake the cake the night before
27
Let it cool, wrap with plastic wrap, and refrigerate
28
Reheat in the oven just before serving.