Two-colored cake with ricotta (italian recipe)
This dessert is excellent as a birthday cake, as a dessert to be served to guests or simply to eat it for us. This sponge cake is also ideal for making Nutella rolls. If you don’t like ricotta, you can replace it with custard or a chantilly cream.
-Ingredients-
for the white dough:
-3 eggs;
-1 sachet of vanillin;
-3 tablespoons of hot water;
-1 teaspoon of baking powder;
-60 g of flour;
-60 g of potato starch;
-100 g of sugar.
for the chocolate dough:
-3 eggs;
-100 g of sugar;
-40 g of flour;
-20 g of bitter cocoa,
-60 g of potato starch;
-3 tablespoons of hot water;
-1 teaspoon of baking powder.
for the two creams:
-500 g of cow’s ricotta (if you prefer a stronger flavor you can put 250 g of cow and 250 g of sheep);
-150 g of sugar;
– chocolate drops to taste;
-1 tablespoon of hazelnut cream;
-25 g of bitter cocoa;
-cannella to taste.
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