Soft Ricotta Brioche Cake to fill, easy recipe, soft cake for breakfast or snack, perfect for kids with Nutella or jam.
Delicious! A great cake for breakfast or snack, the soft ricotta brioche cake to fill as you like, before or after baking, maybe even with custard like a tarte tropézienne.
The recipe for the soft ricotta brioche cake, is very simple, a dough I’ve been making for years, very good, it can be made in advance and frozen, perfect for birthday parties.
Join me in the kitchen today for the soft ricotta brioche cake!
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 30 Minutes
- Cooking time: 20 Minutes
- Portions: 6
- Cuisine: Italian
Ingredients
- 2 1/2 cups All-purpose flour
- 2/3 cup Milk
- 1 Egg
- 1/4 cup Sugar
- 2 tsp Fresh yeast
- 1 Lemon zest
- 2/3 cup Ricotta cheese
Preparation
Dissolve the yeast in the milk and pour it into the mixer.
Add the flour, sugar, lemon zest and start the machine, add the ricotta and the egg and let it knead.
If the dough is too sticky, add more flour, around 1/3 cup more might be needed, knead well.
Take the dough, place it in a bowl, cover with plastic wrap and let it rise until doubled, about 3-4 hours, if you preheat the oven a bit it will be quicker.
Once risen, take the dough, deflate it on a work surface, do not use a rolling pin, do it all by hand and place it in a round mold, a 20 cm (8 inch) or 22 cm (9 inch) tin, it will be slightly lower.
Turn on the oven to 350°F and bring to temperature.
Brush the brioche with a mixture of yolk and milk, add sugar crystals, and bake for about twenty minutes, do the skewer test, the inside should be dry and the outside golden.
Bon appétit
Art in Cooking suggests..
Super soft ricotta brioche cake, great for breakfast or snack, you can fill it as you wish, Nutella, jam or cream is delicious!
Soft Ricotta Brioche Cake to Fill
How can I store the ricotta brioche cake?
Store it in food bags closed with a tight knot.
