Gâteau à la ricotta cheese
|Prepare a shortbread|
|Then, prepare farce.Ingrédients:
250g of cottage cheese (if the bush)
This cake is preparing for tomorrow evening.
|Preheat oven to 175 °. Combine ingredients in a bowl.|
|Spread some of the dough on a floured baking sheet.|
|Turn the paper over the dough on the mold|
|Gently shape, then using a knife to cut the surplus dough around the mold.|
|Fill with ricotta cream.|
|Spread remaining batter on parchment paper and roll it on the rolling pin and place it on the cake. Trim excess dough with a knife. Keep remaining dough to make biscuits.|
|Slightly crush the edge, then brush with milk pastry brush.|
|Cook over medium heat (175°).Approximately 35min to 45min depending on your oven; the cake should be just golden.
Cool completely in the oven and refrigerate.
|Taste it the next day because they must be completely cold to be delicious !is preserved 2 days in the refrigerator.|
|With remaining dough here mini shortbread with a central chocolate chip. Directed by my daughter (3 years 1/2).|