Torta Di Ricotta E Polenta Food

TORTA DI RICOTTA E POLENTA

Steps:

• Preheat the oven to 325°F. Line the base of an 8-inch springform tin with baking parchment and set aside.
• Place the butter, half of the honey, the lemon zest and vanilla in a bowl and use an electric mixer to beat everything until creamy. Add the egg yolks and continue to beat for a further minute. Add the almond flour, polenta and ricotta and fold everything together.
• Whisk the egg whites in a separate bowl until softly peaking in a separate bowl. Add the remaining honey and continue whisking until peaking again and well blended.
• Slowly fold the egg whites into the cake mixture. Turn the mixture into the prepared cake tin and sprinkle the flaked almonds evenly over the top. Bake for 40 to 50 minutes or until a toothpick inserted in the center comes out clean. The center of the cake might look slightly wobbly at first, but it will firm up when the cake cools down. Leave to cool completely before removing it from the tin.

RICOTTA TART: TORTA DI RICOTTA

Steps:

• For the pasta frolla: Combine sugar, butter, egg, milk, baking powder and salt in a large bowl and mix well. Fold in the flour but do not over mix; make sure that the mixture remains cool and does not become pasty. Shape into a disk, wrap in plastic and refrigerate for 30 to 60 minutes, or until firm.
• For the Ricotta Filling: Place the ricotta in a large bowl stir in the sugar, then the eggs one at a time. Add the vanilla being careful not to over mix.
• Preheat the oven to 350 degrees F.
• Cut off 1/2 of the pasta frolla and reserve. Roll 1/2 of the dough into a 14-inch disc and line a 9-inch cake pan with it. Allow the dough to hang over the edge of the pan. Roll out the reserved dough into a 10-inch circle. Reserve. Pour the ricotta filling into the crust base. Lay the reserved 10-inch circle of dough on the top of the filling. Trim the excess so there is a 1/2 to 3/4-inch overhang. Take the flap of dough left on the edge of the ring and roll it on itself so that it rests completely within the pan.
• In a small bowl, beat together the egg with a pinch of salt and a few drops of water to make an egg wash. Brush the surface of the torta with the beaten egg mixture. Place the torta in the lower third of the oven and bake for about 45 minutes until the filling is set and the crust is golden brown. Remove from the oven and cool in the pan. Serve warm, or at room temperature.

TORTA DI RICOTTA

Steps:

• First prepare pastry dough: In large bowl, with mixer at low speed, beat flour, margarine or butter, sugar, Marsala, salt, and egg yolks just until mixed. Shape dough into a ball. Wrap with plastic wrap and refrigerate 1 hour.
• Preheat oven to 350 degrees F. Into 10 inch by 2 1/2 inch springform pan, press three-fourths of dough onto bottom and up side of pan to within 3/4 inch of top; keep remaining dough refrigerated. Bake crust 15 minutes or until golden; cool in pan on wire rack.
• While crust is cooling, prepare filling: Into large bowl, press ricotta through fine sieve. With mixer at medium speed, beat ricotta just until smooth; slowly beat in sugar, scraping bowl often with rubber spatula. Add heavy or whipping cream, flour, vanilla extract, salt, eggs, orange and lemon peel; beat until well blended, occasionally scraping bowl. Pour cheese mixture into crust.
• On lightly floured surface, with floured rolling pin, roll out remaining dough into 10 inch by 5 inch rectangle. Cut dough lengthwise into ten 1/2 inch wide strips. Place 5 dough strips about 1 inch apart across filling. Arrange remaining strips at right angles to make a lattice. Trim ends of strips even with crust.
• Bake cheesecake 1 1/4 hours. Turn off oven; let cheesecake remain in oven 1 hour. Remove cheesecake from oven; cool completely in pan on wire rack. Cover and refrigerate at least 4 hours or until well chilled.
• When cheesecake is firm, with spatula, loosen pan side from cheesecake and remove; loosen cake from pan bottom; slide onto plate.
• Sprinkle cheesecake with confectioners' sugar. Arrange orange twists around cake.
• 16 servings. Begin early in day or day ahead to make this recipe.
• The Good Housekeeping Desserts.

TORTA DI RICOTTA

Steps:

• In a small bowl soak the raisins for at least an hour.
• Pre heat oven to 375f& grease two deep 9 1/2" x 1 1/2" cake pans.
• Fit a circle of parchment paper on the bottom of each and grease the paper then dust with flour, shake out excess.
• Toast the pine nuts in the oven for 3-4 minutes, watch closely they burn easily.
• Beat eggs until pale yellow.
• Gradually add sugar and continue beating until thick.
• Add ricotta& milk (cream)& continue beating until the mixture is smooth.
• Sprinkle in the orange zest and fold in with a spatula.
• Sift 3 cups of flour with the baking powder.
• Gradually add the flour mixture to the egg/cheese mixture, beating at a slow speed until the mixture is smooth.
• Drain& dry the raisins, reserve the brandy.
• Toss raisins with the remaining flour, add to the batter.
• Gently fold in the the brandy, nuts& chocolate.
• Divide between the two pans, Bake on middle rake for about 40-50 minutes or until a skewer comes out clean.
• If the cakes start to brown too quickly place a loose sheet of aluminium foil on top.
• Cool cakes on wire racks.
• Remove from cake pans and discard the parchment paper.
• You may now freeze the cakes,Well wrapped for up to 3 months OR Sprinkle a generous coating of confectioner's sugar.