Crumble Cake with Ricotta and White Chocolate. A simple and super quick cake to prepare.
The crumble cake with ricotta and white chocolate is a perfect cake for all ricotta lovers. For the preparation, I used white chocolate with puffed rice, but you can use the chocolate you prefer.
The crumble cake is truly a simple and quick dessert to prepare: in fact, you don’t even need to knead the pastry, just mix the ingredients to obtain a crumbly mixture.
Let’s see right away how to prepare the crumble cake with ricotta and white chocolate.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Rest time: 2 Hours
- Preparation time: 5 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 2 eggs
- 3/4 cup sugar
- 1/3 cup sunflower seed oil
- Half packet baking powder
- 2 cups all-purpose flour
- 1 1/4 cups ricotta
- 1 egg
- 1 container fruit yogurt (I used peach)
- 1 tablespoon sugar
- 3.5 oz white chocolate
Tools
- 1 Bowl
- 1 Fork
- 1 Pan
- 1 Spatula
- 1 Spoon
How to Prepare the Crumble Cake with Ricotta and White Chocolate
In a bowl, add the flour, sugar, and baking powder. Stir with a spoon.
Add the eggs and oil. Start mixing with a fork. When the mixture begins to dry out, mix with your hands to get a crumbly mixture. Set aside for a moment.
Prepare the filling. In a bowl, add the ricotta, egg, yogurt, sugar, and chopped chocolate. Stir with a spoon.
Place 3/4 of the mixture in a previously buttered and floured 8-inch (20 cm) pan. Press with your hands or the back of a spoon. Raise the edges by a few inches.
Pour the filling over the crumble and level with a spatula.
Cover with the remaining crumbs.
Bake in a preheated oven, static at 350°F (180°C), for about 30/35 minutes. Please check the cooking times based on your oven.
Remove from oven and let cool. I recommend storing the crumble in the refrigerator for about two hours before consuming.
If you like, dust with powdered sugar before serving.
