Ricotta cakes

I had a big package of ricotta.....it ended up in two delicious ricotta cakes

Ricotta cake and blueberries

Dough
60 grams of sugar
1 egg
50 grams of butter
200 grams of flour
1/2 teaspoon baking powder

Pastry cream

200 grams of milk
2 eggs
1 teaspoon vanilla extract 
40 grams of sugar
30 grams of corn flour

Ricotta cream

800 grams of ricotta
220 grams of sugar
2 teaspoons of vanilla extract
3 tablespoons of corn starch
3 tablespoons of flour
4 eggs
1 teaspoon of baking powder

Blueberries


Mix sugar and butter. Add the eggs, and the rest of  the ingredients. Form a dough and let it rest for 30 minutes in the fridge.

Roll it with a rolling pin, and place it on a greased mold (28 cm). Set aside.

Make a pastry cream with all the ingredients in a low-medium heat. Set aside

Mix all the ingredients for the ricotta cream.

Place on the mold the pastry cream. Then, place the blueberries (or any berry as you wish), then place the ricotta cream. Bake it at 340 F for 45 minutes or until done.







Ricotta cake with cherry jam on almond base


Dough
20 grams of sugar
1 egg
30 grams of butter
200 grams of almond flour
1/2 teaspoon baking powder
pinch of salt

Cherry jam (or what you have in the fridge)

Ricotta cream

250 grams of ricotta
50 grams of butter
110 grams of sugar
1 teaspoon of vanilla extract
1 tablespoon of corn starch
1 tablespoon of flour
1 egg
1/2 teaspoon of baking powder



Mix sugar and butter. Add the eggs, and the rest of  the ingredients. Form a dough and let it rest for 30 minutes in the fridge.

Roll it with a rolling pin, and place it on a greased mold (28 cm). Set aside.


Mix all the ingredients for the ricotta cream.

Place on the mold on top of the dough the cherry jam. Then, place the ricotta cream. Bake it at 340 F for 45 minutes or until done.