Prajitura cu ricotta si portocale / Orange ricotta souffle cake

Pentru aceasta mini vacanta de 5 zile va propun o prajitura gen budinco/cheesecake/sufleu sau ceva de genul :)) Si anume, prajitura cu ricotta si portocale. E cremoasa, fina si aromata, dar si usoara, nu contine faina, gluten sau zahar. Merge servita cu niste frisca alaturi sau poate niste dulceata?... Go wild :))

Ingrediente:

• 750g ricotta
• 3 oua
• 120g amidon
• 1 lgt praf de copt
• 1/4 lgt pudra de vanilie
• 170g xylitol (sau indulcitorul preferat)
• sucul de la 2 portocale
• coaja rasa de la 1 portocala
• 1 portocala felii pt decor

Batem cu mixerul ricotta si zaharul brun sau indulcitorul. Adaugam sucul si coaja rasa fin de la 1 portocala, vanilia, apoi ouale, mixand in continuare.

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Adaugam si amidonul (am pus 3 pliculete de budinca a cate 40g, 2 de vanilie si 1 de capsuni :) si praful de copt, mixam in continuare pana la omogenizare.

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Tapetam o forma de 22cm diametru cu hartie de copt, turnam compozitia in ea. Coacem prajitura cam 60 de minute in cuptorul preincalzit la 160C, fara sa deschidem usa cuptorului.

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Se lasa la racit 1 ora la temperatura camerei, apoi inca 2 ore minim in frigider. Se decoreaza cu felii proaspat taiate de portocala si se pudreaz cu indulcitor inainte de servire. Pofta mare! :)

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*Reteta preluata si adaptata de aici

ENGLISH VERSION

For this 5 day mini holiday I prepared this cake that is like a pudding/cheesecake/souffle or something in between :)) This orange ricotta souffle cake. It’s smooth, creamy, but also light, without flour, gluten or sugar. It goes great with some whipped cream or preserve, maybe? Go wild :))

Ingredients:

• 750 g ricotta
• 3 eggs
• 120 g corn starch
• 1 tsp baking powder
• 1/4 tsp vanilla powder
• 170 g xylitol (or favorite sweetener)
• juice from 2 oranges
• grated zest of 1 orange
• 1 orange, sliced, for topping

Beat the ricotta with the sweetener. Add the orange juice and orange zest, vanilla and eggs. Mix well everything, then add the cornstarch (I used 3 pudding sachets, 40 g each) and baking powder.

Line a spring form pan (22 cm diameter) with baking paper, pour the batter in it. Bake in the preheated oven at 160 C for 60 min, then let it cool 1 hour at room temperature and 2 hours in the fridge. Decorate with orange slices and powdered sweetener. Enjoy!