Difficulty: Low – Preparation: 60 min
Serves 8
3 egg yolks + 3 egg whites | 250 g of ricotta | 250 g of mascarpone cheese | 50 g of butter | A pack of dry biscuits | The juice of ½ lemon | Jam of blueberries to taste | One sachet of vanillin | 3 tablespoons of flour | 3 tablespoons of sugar | A pinch salt
To decorate: Mint leaves, to taste | Powdered sugar to taste
1. With electric whips, we mount until stiff peaks the egg whites with a pinch of salt. Separately, we hip the egg yolks with sugar. We then add the mascarpone and ricotta and we continue to mount. Finally, add the flour and vanillin.
2. Once a frothy mixture is obtained, we incorporate also the whipped egg whites, gently mixing from the bottom upward. We crumble the cookies dry and mix them with the butter, kneading With the hands.
3. With the dry biscuit mixture e butter, we line a springform pan previously covered with parchment paper wet and then squeezed. We reward with your hands in order to compact as much as possible the basis of ours cake.
4. We pour the cream into the springform pan, based on cookies. We level well with the spatula and bake at 180 degrees for about 40 minutes (if we have more time available, we can also cook it
at 160 degrees for 50 minutes).
5. Once cooked, let it cool cake. Then, let’s take it out of the mold hinged, lay it on the plate reach and let it cool completely before proceeding with the blueberry jam.
6. We put the blueberry jam in glass of hand blender. We add the lemon juice and whisk for a few moments until you get a smooth cream, but not excessively liquid.
7. We spread the pureed blueberry jam on the now cold cake, leveling it well with a spatula. Before bring it to the table, let’s decorate it with one sprinkled with powdered sugar and some mint leaf.
