O bunatate de prajitura cu ricotta si fructe de sezon, pufoasa, frageda, indulcita doar cu miere, e perfecta pentru pitici si nu numai :) Eu am folosit cirese, capsuni si afine, cred ca merge tare bine si cu zmeura sau caise, mmmmmm, voi cu ce fructe ati vrea sa o incercati? :)

Ingrediente (10 portii):

  • 500g ricotta
  • 5 oua
  • 100g unt
  • 150g miere*
  • 100g faina* (de migdale)
  • 1 lgt praf de copt
  • 1 lgt extract de vanilie
  • 200g fructe de sezon: cirese, afine, capsuni etc
  • indulcitor pudra sau faina de cocos pt topping

Batem untul moale (scos drin frigider cu 1-2 ore inainte sa ne apucam de treaba) cu mierea, adaugam galbenusurile, ricotta, putin cate putin, mixand in continuare, faina, vanilia si praful de copt.

Separat batem albusurile spuma, apoi le incorporam si pe acestea usor in aluat. Ungem o tava rotunda (25cm diametru) cu unt si turnam aluatul, apoi presaram fructele preferate de sezon deasupra prajiturii, eu am pus afine, cirese si capsuni :)

Coacem prajitura cu ricotta 50 de min la 180C, pana se rumeneste frumos si e aproape ferma la atingere, o mai lasam apoi 10 min in cuptor dupa ce il oprim. Se lasa sa se raceasca de tot, apoi se feliaza si se serveste pudrata cu ceva: indulcitor, zahar pudra sau faina de cocos mai folosesc eu, e dulceaga si are aspectul zaharului pudra :) Pofta mare!

*Atentie: Mierea e interzisa copiilor sub 1 an din cauza riscului de botulism. Low carb – in loc de miere, folositi un indulcitor adecvat si faina de migdale. Reteta inspirata de aici. P.S. – cred ca v-ar placea si aceasta prajitura cu iaurt grecesc si miere.

ENGLISH VERSION

An insanely tasty ricotta cake with fresh seasonal fruit, fluffy, tender, moist, sweetened only with honey, it’s perfect for the little ones and not only :) I used cherries, blueberries and strawberries, but I think raspberries and apricots go great too, what do you think? :)

Ingredients (10 servings):

  • 500 g ricotta cheese
  • 5 eggs
  • 100 g butter
  • 150 g honey*
  • 100 g flour* (almond flour)
  • 1 tsp baking powder
  • 1 tsp vanilla extract
  • 200g fresh fruit: cherries, strawberries, etc.
  • powdered sweetener or coconut flour for the topping

Beat the softened butter (taken out of the fridge 1-2 hours before) and honey, then add the egg yolks, ricotta, 2 spoons at a time, flour, baking powder and vanilla.

Separately beat the egg whites until they form stiff peaks, then carefully fold them into the dough. Pour the batter in a round pan (25cm diameter) that has been greased with butter and add the desired fruit as topping.

Bake for 50 min at 180C, then let it 10 more min in oven after you’ve turned it off. Let cool completely, then slice and serve powdered with sweetener, sugar or even coconut flour :) Enjoy!

*Honey is forbidding for children under 1 year old. Low carb – use almond flour and an adequate low carb sweetener instead of honey.

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