Ricottamisu
Share this:
Warning: chmod(): Operation not permitted in /vhosts/thatsamorecheese.com.au/html/wp-includes/class-wp-image-editor-gd.php on line 447
| Servings |
people
|
Ingredients
Sponge
- 150 g Margarine
- 3 tbsp honey
- 150 g Self-Raising Flour
- 3 eggs large
Ricotta Filling
- 500 g That’s Amore Ricotta Delicata
- 100 g honey
- 50 g Bitter Cocoa
Ingredients
Sponge
Ricotta Filling
|
Warning: chmod(): Operation not permitted in /vhosts/thatsamorecheese.com.au/html/wp-includes/class-wp-image-editor-gd.php on line 447
|
Instructions
- To make the sponge, preheat oven to 170C.
- Sieve flour into a large bowl.
- Melt margarine and honey in a small pan over a low heat.
- Pour melted margarine and honey in with flour.
- Beat eggs and combine with margarine, honey and flour.
- When thoroughly mixed, spoon mixture into an 18cm cake tin.
- Bake in oven for 30-35 mins until risen and golden. Use a skewer to check the centre is cooked.
- Leave to cool for 10 mins. Then turn out from tin and place on a rack to cool.
- To make the ricotta filling, mix ricotta delicata and honey until smooth.
- To assemble, cut sponge horizontally into three even slices.
- Place one layer in the bottom of your serving bowl.
- Spoon a quarter of the Ricotta filling on top of this layer, smooth out over sponge till layer is even. Repeat this step with all layers of sponge.
- Spread a final layer of ricotta filling on top. Dust with bitter cocoa and serve.
