Ricotta and strawberry cake
A cake that in addition to showy is fresh, wet and irresistible with a bowl of cream.
And yes, you have to take advantage of the strawberry season. That's why I'm going to pass you this cake that, besides being colorful, is fresh, humid and irresistible with a bowl of cream. The consistency of the dough is such that the bits of strawberry inside do not sink and also a lot of strawberries on the surface. You can sprinkle it with impalpable sugar on top or paint it with a reduction of jam. Ingredients for a 22 cm diameter mould Strawberries, 400g Flour 0000, 200g Ricotta at room temperature, 200g Sugar, 150g Large eggs, 2 Melted butter (but not hot), 50g or 50cc oil Grated zest of 1 lemon Baking powder, 10g Procedure: Butter and put paper butter and butter again to a mold of 22 cm in diameter. Beat the egg with the sugar and the lemon zest until it is foamy and clear. Add the butter in the form of a thread while continuing to beat. Alternatively, add tablespoons of ricotta and flour previously sifted with the baking powder. Mix for a short time. It will be a dense dough to which we are going to add half of the strawberries cut into quarters (depending on how big they are). Mix it. Put the dough in the mold and put the remaining cut strawberries in halves on the dough (do not sink them). Bake in the oven at 180°C for about 50 minutes. Remove from oven and leave to cool for at least 1 hour. It is very tasty if accompanied with a coffee and a ball of whipped cream.