Soffioni cake with cream of ricotta

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This is a traditional cake from the Abruzzo region. These baskets with ricotta, baked in Italy for Easter. They are called "chain letters". Cakes are a box of thin crispy dough filled with a delicate cream of ricotta. The cake is baked together with the cream during baking rises strongly, and on cooling settles. The result is a layered mass, resembling the most delicate souffle hrustaleu enclosed in a shell.

Ingredients for Soffioni cake with cream of ricotta

Step by step instruction of cooking Soffioni cake with cream of ricotta

Шаг 1

Sift flour with salt.

Шаг 2

In a separate bowl pour in the olive oil, break the egg, put the sugar and vanilla sugar. I used TM Dr. Oetker. They gives a stunning aroma of baking.

Шаг 3

Beat the mixture with a whisk until smooth.

Шаг 4

Add to flour mixture and knead the dough. Formed into a ball, wrap it in plastic wrap and leave at room temperature for 45 minutes.
If the dough is difficult to shape, add 1 tablespoon of cold water. If it is too wet, add 1 tablespoon of flour.

Шаг 5

Separate the yolks from the whites.
Yolks with sugar and lemon zest ( I used TM Dr. Oetker, very comfortable) beat well with a mixer.

Шаг 6

Add the ricotta and beat with a mixer until smooth.

Шаг 7

Beat the whites with the salt until soft peaks form

Шаг 8

Enter three or four stages to the yolk mixture gently with a spatula from the bottom up, in a circle.

Шаг 9

Roll the dough into the reservoir with a size of 30 × 20 cm. Cut into 6 squares 10Х10см. Spread in greased and flour muffin tins. leaving the region. Filled with a cream molds, filling 3/4 of their capacity.
Bend the edges of the dough inside, sealing them.

Шаг 10

Bake in a preheated 180º oven for 25 minutes, then another 15 minutes at 160º. Leave in turned-off oven for 10 minutes.
Allow to cool to room temperature.
Carefully remove the cakes from the mold and sprinkle with powdered sugar.