Crumble Cake with Ricotta and Pistachio Cream. A simple and quick dessert to prepare: perfect for breakfast, a snack, or to serve as a dessert at the end of a meal.
The crumble cake with ricotta and pistachio cream is a delicious dessert, simple and quick to prepare. It consists of a butter-free shortcrust pastry and a soft heart of ricotta and pistachio cream. It is a cake perfect for all pistachio lovers. Naturally, you can substitute the pistachio cream with hazelnut cream.
But let’s see right away how to prepare the crumble cake with ricotta and pistachio cream.
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- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 5 Minutes
- Portions: 6
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 egg
- 1/2 cup sugar
- 1/3 cup sunflower oil
- 1 oz chocolate (shavings)
- Half packet baking powder
- 2 1/4 cups all-purpose flour
- 2 tablespoons sugar
- 3 tablespoons pistachio cream
- 1 cup ricotta
- 1/4 cup chocolate (shavings or chips)
- 1 egg
Tools
- 1 Bowl
- 1 Spoon
- 1 Tart Pan
How to Prepare the Crumble Cake with Ricotta and Pistachio Cream
In a bowl, add the egg, sugar, and oil. Mix with a spoon.
Add the chocolate shavings, baking powder, and flour. Start mixing with the spoon, then continue kneading by hand to form crumbs.
For the filling, add the ricotta, sugar, pistachio cream, and chocolate shavings in a bowl. Mix with a spoon until you get a smooth cream. Finally, add the egg and mix.
Place half of the crumbs in a previously buttered and floured 8-inch tart pan. Lightly compact the crumbs with your hands.
Also add the filling to the pan and level it.
Cover with the remaining crumbs and bake in a preheated static oven at 350°F. Let it bake for about 30-35 minutes. Please check the cooking times based on your oven.
Take it out of the oven, let it cool slightly, and if you like, sprinkle with powdered sugar.
Enjoy your serving.
