Crumb
1/2 package of crushed biscuit crumbs
1 tablespoon of cinnamon
3 tablespoons of butter
Filling
2 cups of milk
1 cup of sugar
3 cups of ricotta cheese
1 package of cappuccino shake (100g)
1 can of cream without serum
1 envelope of flavorless gelatin
Crumb
1/2 package of crushed biscuit crumbs
1 tablespoon of cinnamon
3 tablespoons of butter
Filling
2 cups of milk
1 cup of sugar
3 cups of ricotta cheese
1 package of cappuccino shake (100g)
1 can of cream without serum
1 envelope of flavorless gelatin
Crush the biscuits and mix with cinnamon and butter to form a crumb mixture
Line the bottom of a 22cm diameter cake pan with removable bottom
Bake in a preheated oven at 200°C for 10 minutes
Let it cool
Filling
In a blender, blend milk, sugar, ricotta cheese, and cappuccino shake
Mix the cream and dissolved gelatin according to the packaging instructions
Place on top of the crumb mixture and refrigerate until firm
Unmold and decorate as desired.
