ROLL WITH RICOTTA CREAM
Anna Maria Conti
Time of realization: 30 minutes + rest times
Portions: 10
Ingredients
For the biscuit dough
5 eggs (yellow flesh)
130 g of sugar + 2 tbsp
100 g of 00 flour
1 teaspoon vanilla extract
For the ricotta cream:
500 g of sheep or mixed ricotta
200 g of sugar
To decorate:
Strawberries to taste
Powdered sugar to taste
100 g of whipped cream
Method :
Preheat the oven to 200 ° C.
Whip the egg yolks with the sugar and vanilla extract until they become light and fluffy.
Beat the egg whites until stiff peaks are not too firm, add the two compounds with a spatula without removing them.
Gently add the sifted flour and mix everything together.
Spread the dough on a sheet of parchment paper placed on a baking tray, level the mixture with a spatula and bake in a preheated static oven at 200 ° C for about 7-8 minutes, the surface of the cake should become slightly golden. .
Remove the biscuit dough from the oven, remove it from the pan, placing it with all the baking paper on a surface.
Sprinkle the surface of the biscuit dough with granulated sugar and immediately seal it with cling film, folding it under the sides as well, in doing so the biscuit dough will cool down and retain the moisture inside which will make the biscuit dough elastic.
While the biscuit dough base is cold, prepare the ricotta cream.
In a bowl put the ricotta with the sugar and mix everything well until you get a creamy mixture.
Take the biscuit dough, remove the film, unroll and stuff with the ricotta cream.
Roll up and compact the roll well with the help of baking paper, let it rest in the fridge for about 1 hour. After the rest time has elapsed, place the roll on a serving dish and decorate with tufts of whipped cream and whole strawberries.
Sprinkle with icing sugar and serve.
Link to the blog: http://mykitchenannaconti.blogspot.it/…/rotolo-con-crema-di…
