Littles Pet Shop No Cd

roll-cookie dough, strawberries and ricotta

Good day to you all! How are you?

First, it is my duty to apologize for the lack of recent weeks, but unfortunately I was taken by university commitments that did not allow me to be on my and your blog as I wanted ... but I continued, albeit rarely, to cook ... and the recipe that I propose today is a clear example!

In April the number of "Salt and Pepper" (my favorite cooking magazine ... and not just mine!) I fell in love at first life of this wonderful roll of cookie dough. The promised photos really well, they were so inviting that I blend in my head for several days, until when I decided to make this cake for Easter dinner ... et voila, I was not disappointed at all!

The only fault I could find, and I could not tell if dala depends too much of my cooking oven or the recipe itself (to favor the first hypothesis, though!), Is the fact that the dough is a little too dry for this advice ... a wet, strawberry or rum and lemon, or rum and water, or of any ingredient you may like ... well, the choice is yours!

Ingredients:

4 eggs

80 g sugar;

a pinch of grated lemon peel;

a pinch of salt;

80 g of flour;

20 g starch;

300 g ricotta

1 tablespoon of powdered sugar;

4 tablespoons chopped strawberries;

strawberries for garnish.

the eggs, separating the yolks from the whites and collect them in two large bowls. Add sugar to yolks and mount them with whips elttriche until mixture is light; profumatelo with a bit of zest.

Beat the egg whites with a pinch of salt, gently mescolatene half to the yolks, then mix the mixture sifted flour and starch, alternating with a little 'of the remaining egg whites, until exhaustion.

Pour the mixture into a baking pan about 25x30 cm, lined with parchment paper and roll it out about a cm thick, bake at 180 degrees for 10-12 minutes. Turn over the dough on a sheet of wet parchment paper and remove the one used for cooking.

Cover the dough with another sheet of paper, roll it while it is hot and let cool. Srotolatela e farcitela con i 300 g d ricotta lavorati con lo zucchero a velo, e 4 cucchiai di fragole a pezzetti. Arrotolatela ancora, riavvolgetela nella carta, legate le estremità e mettete in frigo per 2-3 ore (io l'ho lasciato per tutta la notte).

Buon appetito!