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Ricotta sponge cake cream

0
4465
Kitchen World
Calorie content 282.5 kcal
Portions 4 port.
Cooking time 40 minutes
Proteins * 14.4 g
Fats * 13.9 gr.
Carbohydrates* 44.9 gr.
* per 100 gr. product
Ricotta sponge cake cream
Content

The Italian ricotta cream makes an amazing cake filling. The ricotta flavor perfectly complements the biscuit cakes. The dessert turns out to be very tender, soft and appetizing. A real pleasure!

Ingredients

Cooking process

step 1 out of 4
We preliminarily soften the butter, for this we leave it at room temperature for 30-40 minutes.
step 2 out of 4
Cut the soft butter into small cubes.
step 3 out of 4
We transfer the ricotta curd cheese into a deep container, add powdered sugar and pieces of butter.
step 4 out of 4
Beat everything thoroughly until a homogeneous, airy cream with a mixer. The finished cream needs to be cooled for 1-1.5 hours.

Bon appetite!

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