Today, a recipe for a summer dessert: cold cake with ricotta and peach!
I love peaches, their scent is intoxicating, and that sweet taste is irresistible. I would eat them in every way, today we try to use them to make a cold cake.
A base of classic shortcrust pastry filled with a soft cream of ricotta and peach puree garnished with peach roses and fresh mint leaves, a real delight!
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- Difficulty: Easy
- Cost: Cheap
- Rest time: 30 Minutes
- Preparation time: 30 Minutes
- Portions: 8
- Cooking methods: Oven
Ingredients
For the shortcrust pastry
- 2 1/2 cups all-purpose flour
- 9 tbsp butter
- 1/2 cup sugar
- 1 egg (whole)
- 1 egg yolk
- 1 1/2 tsp baking powder
- 1 pinch fine salt
- 1 cup cup ricotta
- 1 cup heavy cream
- 1/4 cup sugar
- 1 tbsp gelatin sheets
- 9 oz peach (5+4)
Tools
Below you will find links to some tools used to make the recipe
- 1 Scale
- 1 Rolling Board
- 1 Pie Pan
- 1 Immersion Blender
- 1 Hand Mixer
A Riccia’s Tip
You can make the same cake using apricots instead of peaches.
Before finishing it, take a photo, post it on social networks tagging me (unaricciachepasticcia) and let me know what fruit you used.
