De Sfantul Andrei (La multi ani, Sis!) sa ne indulcim cu o prajitura delicioasa cu ricotta, malai si iaurt. Simpla si gustoasa, aduce a gris cu lapte combinat cu placinta de branza dulce. Neaparat trebuie servita cu dulceata de casa din belsug: de cirese amare, de visine, de care au facut bunicile :)

Ingrediente (8 portii):

Adaugam apa fiarta peste malai cat sa il acopere, amestecam si il lasam la racit. Batem branza ricotta cu iaurtul, galbenusurile, indulcitorul, faina, praful de copt si coaja de lamaie. Adaugam malaiul scurs si albusurile batute spuma si turnam compozitia intr-o tava micuta dreptunghiulara ( a mea are dimens 20*28cm)

Coacem totul 45 de min la 180 C. Asteptam sa se raceasca, apoi o taiem. Eu nu am avut rabdare sa se raceasca, de aceea nu s-a taiat asa frumos :)) O savuram cu dulceata. Yummy!

*Baby-friendly: folositi, optional, putin sirop de artar sau miere, avand in vedere faptul ca mierea se ofera copiilor numai dupa varsta de 1 an, cu masura.

ENGLISH VERSION

For Saint Andrew’s day let’s sweeten ourselves with a ricotta, cornmeal and Greek yogurt cake. Simple and savory, it tastes like semolina porridge combined with sweet cheese pie. You must serve it with homemade preserves: wild cherry, sour cherry, what type of preserves your grandmothers made :)

Ingredients (8 servings):

  • 300 g ricotta
  • 350 g Greek yogurt
  • 3 eggs
  • 200 g cornmeal
  • 200 g flour
  • 3 tbsp stevia sweetener (or your favorite sweetener)
  • 1 tsp organic baking powder
  • zest of 1 organic lemon
  • homemade preserve for serving

Add boiling water over the cornmeal, give it a stir and let it cool. Beat the ricotta cheese, yogurt, sweetener, egg yolks, flour, baking powder and lemon zest. Add the drained cornmeal and beaten egg whites and pour the mixture in a small rectangular tray (mine has 20*28 cm).

Bake everything for about 45 min at 180 C. Let it cool, then slice it. I couldn’t wait, that’s why I didn’t cut it so nicely :)) Enjoy it with preserves. Yummy!

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