Sbriciolata with Ricotta Cheese

Thu, 24 September 2015

Guiseppe Crupi is in the kitchen cooking up a delicious Sbriciolata with Ricotta Cheese, a tasty Italian crumb cake that’s simple to make and is sure to impress your guests! 

INGREDIENTS

For the crumbles:

- 350g of flour

- 150g sugar

- 100g butter (room temperature)

- 1 egg

- 1 spoon of baking powder

For the filling:

- 600g ricotta cheese

- 150g sugar

- 100g grated dark chocolate

METHOD

1. Put all the ingredients for the crumbles into a bowl and mix them all together in order to crumble the butter in the flour and sugar till you get a uniform mix.

2. Put all the ingredients for the filling in a bowl and mix them all together until smooth and uniform.

3. Take two handful of the mixture and squeeze it in your hands, then crumble it again at the bottom of a cake mould covered in greaseproof paper. Continue using half the mixture until the bottom of the mould is fully covered with a layer of crumbles.

4. Pour the filling and spread it paying attention not to mix it with the crumbles (it has to sit on the bas) and leaving a space of 1cm between the filling and the edge of the mould.

5. Use the rest of the crumbles to fill the gap between the filling and the mould and to cover the filling entirely. Always remember to squeeze the crumbles in your hands and crumble it back on the filling.

6. Cook at 170 degrees until it browns completely.

7. Let it cool down and put it in the fridge. It is better the day after.