Gâteau à la ricotta cheese

	Prepare a shortbread
	Then, prepare farce.Ingrédients: 250g of cottage cheese (if the bush) 60g sugar 1 egg 1 teaspoon of cinnamon cocoa bitter after taste 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).