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Bilberry Cake with Ricotta Filling
Paruošimo laikas
15 mins
Gaminimo laikas
45 mins
 
Autorius: Skanauk su Aušra
Ingredientai
Crust
  • 1 1/2 c (180 g) wheat flour
  • 1/2 c (50 g) oat flour
  • 120 g cold butter
  • 1 egg
  • 3 tbsp sugar
  • pinch of sea salt
Filling
  • 250 g ricotta
  • 1 egg
  • 4 tbsp sugar
  • 1 tsp vanilla extract
  • 4 tbsp lemon juice
  • 1 tsp lemon zest
  • 300 g fresh bilberries (mix with 1 tsp flour)
Gaminimas
  1. In a big bowl, combine the flour, salt, sugar, and butter with your fingertips until remains only small peas.

  2. In a small bowl, lightly whisk the egg with a fork. Add to the dough and mix until forms a rough ball (don't knead it). Rest in the fridge for about 15 min.

  3. Preheat oven to 180 C temp. Grease the edges of 22 cm round cake pan, line the bottom with parchment paper.

  4. Dust a surface with flour and roll out the dough to circle. Transfer into a pan. Form with hands about 3 cm edges. Prick the base with a fork, cover a parchment paper and fill with uncooked beans, lentils or rice. Bake about 15 min. Remove the beans and paper.

  5. Meanwhile, in a bowl, lightly whisk egg and sugar. Then add other filling ingredients (except bilberries) and mix just until combined.

  6. Add 250 g bilberries on the bottom. Pour the filling. Drop 50 g bilberries on the cake top.

  7. Bake about 30-35 min. Remove from a pan when completely cool.