La mejor receta que tenéis es la pasión. - Ferran Adriá
The best recipe you have is passion. - Ferran Adriá

sábado, 5 de septiembre de 2015

Ricotta pie with hazelnut praline

Yum

Hello again everyone! It's been a month since my last post but I didn't have any time to cook something new to share with you.
Luckly, I could make a break and cook this recipe, my mother's ricotta pie, one of my favourites, with a hazelnut praline that I added.
I hope you enjoy this as much as I did throught all this years everytime I come back home.


Ingredients: (10 serves)
 For the pastry
- 140 g cornstarch.
- 480 g self rising flour.
- 320 g sugar.
- 6 yolks.
- 300 g butter.
 For the filling
- 800 g ricotta.
- 300 g sugar.
- 5 eggs.
- Vanilla extract.
 For the praline
-30 g sugar.
-100 g hazelnuts.


For tha pastry, mix the flour, sugar and cornstrach with the butter and mix it all togethet with your finger yolks to get a sandy consistence. Then add the egg yolks and knead until all the ingredients are unifed and the pastry is uniform but can be easily break (you can use your palms for this) stretch it to get a 1 cm tall pastry as maximum. Put the pastry in a cake mold (apox. 30 cms diameter) and do a little preassure to seal all the cracks (don't worry if the pastry breaks! You can use the same piece of pastry to unite all or you can add an extra piece of pastry as a "pach"). Don't cut the edges until you and the filling. You'll need 7 cm tall aprox.


The filling is super easy. It's only mix the ricotta with the sugar, the eggs and the vanilla extract and pour it inside de cake mold.
Cut the excess of pastry from the edges and knead it with the extra pastry, stretch it and put it on top to form the top. Make some preassure to unite the top with the edges and take it to a 180°C oven for an hour and 15 minutes. Let it cool down and reserve on the fridge.
For the praline, put the sugar in a pan and take it to the fire until the sugar melts and change to a light brown colour. Add the hazelnuts and mix it with a wooden spoon. Place it in a silicone pastry mat or a previously oiled marble. Once its cool, chopp it with a knife and spread over the cake

I hope you liked this recipe as much as I did and enjoy it!! Remember that you can follow me on Facebook, Twitter, Pinterest and Instagram. If you have any doubt please leave a comment so I can help you!! See you!!




1 comentario:

  1. Such a beautiful cake! It sounds so elegant too. Pinning since I cannot stumble. xo, Catherine

    ResponderEliminar