They can be prepared both in separate molds or as one whole pie. It will still be very tasty and beautiful. You can’t pull the little sweets away by the ears!
Ingredients:
ricotta – 600 g (3 packages)
mascarpone – 200 g
frozen raspberries (or blackberries) – 100 g
finely ground wheat flour – 120 g
C1 chicken egg – 4 pcs.
butter 82.5% – 130 g
cane sugar – 100 g
soda – on the tip of a knife
lemon juice – 1/2 teaspoon
lemon peel – 1/2 teaspoon
fresh raspberries for decoration – 125 g
Preparation:
Step 1.
Preheat the oven to 200 °C. Put the butter out of the refrigerator to soften.
Step 2.
Sift flour with soda. Beat the eggs with a mixer with sugar to a lush foam.
Step 3.
Combine flour and eggs, add ricotta, butter, lemon juice and zest, mix with a spatula.
Step 4.
Grease the cake pan with butter, spread the dough, press the berries evenly and place in a hot oven. Bake for 40-50 minutes.
Step 5.
Decorate the finished cake with mascarpone and fresh raspberries.
Delicious!