TORTA SBRICIOLATA – CRUMBLE CAKE

posted in: Blog, Dessert, Today we eat | 0

Ingredients:
300g flour
70g sugar
10 amaretti biscuits
100g butter at room temperature
1 egg
½ dessert spoon of yeast for cakes
1 finely grated lemon or orange rind
300g Ricotta
30g sugar
3 dessert spoons rum
1 jar of jam to taste

Directions:

Mix the flour, butter, egg, citrus fruit peel, sugar and the chopped biscuits in a container and work with your hands. The compound must be crumbly.
Mix the ricotta with the sugar (30g) and the rum with a whisk.
Put half of the mixture in a baking pan with baking paper, spread with the jam and the ricotta, cover with the other half of the mixture.
Cook at 180 degrees for about 45 minutes.

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