Topfentorte

Name: Topfentorte
Prep time: 20 min
Cook time: 60 min
Total time: 20 min
Yield: 10
Ingredients: ricotta; zucchero; farina; burro; uova; vanillina; scorza e succo di limone; lievito in polvere; zucchero a velo

20 mins prepServes 10

Topfentorte is a delicious ricotta cake made with simple ingredients. This recipe features a combination of ricotta, eggs, and a hint of lemon or orange zest, resulting in a creamy and flavorful dessert that is easy to make. Traditionally enjoyed in Alto Adige, it's perfect for a 26 cm baking pan. The steps ensure a well-mixed batter and a beautifully baked cake topped with powdered sugar.

10 servings

What you need

3 ⅗ oz farina

2 ¼ lb ricotta

1 vanilla

1 limoncello

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Instructions

1: Remove the butter from the fridge at least 2 hours before preparation.

2: In a bowl, mix the softened butter with sugar and vanilla, whipping until creamy.

3: Add in the egg yolks, continuing to beat for at least 10 minutes until very creamy.

4: Mix in the lemon or orange juice and zest, then add the ricotta and mix well.

5: Sift in the flour and baking powder, and combine with a spatula.

6: Lastly, incorporate the whipped egg whites.

7: Grease and flour a 26 cm springform pan, then pour the batter into it.

8: Bake in a preheated fan oven at 180° for about 1 hour until the top is well colored.

9: Remove from the oven, let cool, and then dust with powdered sugar.

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Topfentorte

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Instructions

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