Ricotta and Manjericão Cake

Name: Ricotta and Manjericão Cake
Yield: 16
Ingredients: For the dough; 1 1/2 cups all-purpose flour (180 g); 1 pinch of salt; 1/2 cup cold butter, cut into small pieces (100 g); 2 egg yolks; 2 tablespoons ice-cold water; For the filling; 2 cups ricotta cheese (400 g); 1 teaspoon salt; 1 1/3 cups heavy cream (320 ml); 1/4 cup all-purpose flour (30 g); 1/4 teaspoon ground nutmeg; grated; 1/2 teaspoon pimenta vermelha; 1 teaspoon dried oregano; 2 tablespoons chopped manjericão; 1/2 cup grated Parmesan cheese (55 g)

1
For the dough
2
1 1/2 cups all-purpose flour (180 g)
3
1 pinch of salt
4
1/2 cup cold butter, cut into small pieces (100 g)
5
2 egg yolks
6
2 tablespoons ice-cold water
7
For the filling
8
2 cups ricotta cheese (400 g)
9
1 teaspoon 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
grated
14
1/2 teaspoon pimenta vermelha
15
1 teaspoon dried oregano
16
2 tablespoons chopped manjericão
17
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 pinch of salt
4
1/2 cup cold butter, cut into small pieces (100 g)
5
2 egg yolks
6
2 tablespoons ice-cold water
7
For the filling
8
2 cups ricotta cheese (400 g)
9
1 teaspoon 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
grated
14
1/2 teaspoon pimenta vermelha
15
1 teaspoon dried oregano
16
2 tablespoons chopped manjericão
17
1/2 cup grated Parmesan cheese (55 g)

Directions

1
Prepare the dough: in a medium bowl, combine flour, salt, and cold butter
2
Mix with your fingers until a crumbly mixture forms
3
Add egg yolks and ice-cold water and mix lightly with your hands
4
Make into a ball
5
Wrap in plastic wrap and refrigerate for about 15 minutes
6
Preheat oven to 180°C (medium)
7
Prepare the filling: in a medium bowl, sift ricotta cheese and combine with remaining ingredients
8
Mix well and reserve
9
Roll out the dough on a floured surface to fit a removable-bottom cake pan of 28 cm diameter
10
Trim the edges with a knife
11
Use the remaining dough to form rolls and press them onto the sides of the cake pan, one by one
12
Trim the edge once more
13
Prick the bottom and sides of the cake with a fork in several places
14
Line the cake with four overlapping sheets of aluminum foil
15
Place in the preheated oven until the dough firms (about 20 minutes)
16
Remove the foil and bake for another 10 minutes, or until golden brown
17
Let cool completely
18
Maintain oven at 180°C
19
Filling: place reserved filling mixture into cake and bake in preheated oven until filling is firm but creamy (about 25 minutes)
20
Let cool slightly
21
Remove from pan and transfer to a decorative plate
22
Serve with a note that it's best served warm or at room temperature.,
23
213 calories per slice
24
Obs.: If you prefer, bake the cake in advance, then let cool completely before serving.