Rose cake with ricotta and Amarena Fabbri

60 minutes

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Amarena Fabbri 600g
Amarena Fabbri 600g Buy now
Rose cake with ricotta and Amarena Fabbri

Ingredients

  • For the cake 
  • 250 g “00” flour 
  • 250 g Manitoba flour 
  • 130 ml milk 
  • 50 ml water 
  • 2 medium eggs 
  • 100 g butter at room temperature 
  • 100 g sugar 
  • 1 sachet of dehydrated brewer's yeast 
  • 1 teaspoon of vanilla extract 
  • zest of 1 lemon  
  •  
  • For the filling 
  • 400 g ricotta 
  • 80 g sugar 
  • Amarena Fabbri, to taste 
  •  
  • Serves 10/12 
  •  

 

    Preparation

     

    Preheat the oven to 180°C. 

    Dissolve the dehydrated brewer’s yeast and a teaspoon of sugar in 50 ml of lukewarm water and leave to stand until it forms a foam. 

    Add the two types of flour and the sugar to a planetary mixer fitted with a dough hook. 

    In a bowl, beat the eggs with the milk, lemon zest and vanilla extract. 

    Start the planetary mixer with the dough hook and begin by adding the yeast and then the egg and milk mixture. Knead for at least ten minutes or until the dough comes away from the sides of the planetary mixer, leaving it clean and “stringy” on the hook. 

    Add the soft butter one piece at a time, waiting until the previous piece is thoroughly mixed into the dough before adding the next one. 

    Shape the dough into a ball and place in a lightly buttered bowl, cover with cling film and leave to rise in an oven that is switched off with the light on until it has doubled in volume. 

    Once the dough has risen, flour the worktop and roll it out with a rolling pin to a large rectangle of approx. 5 mm thick. 

    Spread the ricotta over the entire surface of the rectangle, add Amarena Fabbri and then roll the rectangle up on itself and seal the roll well, using water if necessary. 

    Cut the roll into strips of approx. 5 cm thick and arrange them horizontally next to each other, with the “spiral” facing upwards, in a 24 cm springform cake tin lined with greaseproof paper to measure on all sides. Leave to rise for another hour. 

    Bake for 45-50 minutes (stick test), then leave to cool and turn out. 

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