Hello everyone! This cake will last for loooong time ...!
The sponge is what I usually do, soft and fragrant, cream and ricotta I used the wet and creamy hazelnut liqueur ... mmmmmmh!
Ingredients for cream:
-250 gr fresh ricotta
-200 grams of cream
-3 tablespoons sugar
-1 pinch of salt
(The night before they drain the ricotta because asciuttissima be!)
Whip the cream with 1 tablespoon of sugar and the ricotta with the remaining 2 tablespoons sugar and pinch of salt, then pour in a blender with the cream: some spin and the cream is ready!
Ps: this cream can add a pinch of cinnamon , Witch and 1 teaspoon of chocolate chips !
We wish once again happy birthday to my mom!
A prestoooo! ^ __ ^
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