Bundt Cake with ricotta cream and caramelised apples
- Cake with ricotta and mele
- Serves 6
- Preparation time: 20 minuti
- Cooking time: 40 minuti
- Ricotta con latte Tomasoni Formaggi
Ingredients
For the dough:
- 260 g flour 00
- 4 medium eggs
- 170 g sugar
- Half a sachet of baking powder
- 170 g mascarpone cheese
- 100 ml vegetable oil
For the ricotta cream:
- 100 g of Ricotta with Tomasoni Formaggi milk
- 3 teaspoons cornstarch
- 100 g coconut rapè
- 100 g sugar
For caramelised apples:
- 2 apples
- 30 g butter
- 60 g brown sugar
- Cinnamon to taste
Preparation
Peel and dice the apples. In a pan melt the butter with sugar and cinnamon. Add the apples and cook for about twenty minutes. Let them cool.
In a bowl mix the ricotta, starch, coconut and sugar. Transfer the mixture to a pastry bag.
Beat the eggs with sugar for a long time, add the oil, mascarpone and sifted flour with baking powder. Continue to whip until you get a nice smooth and dense dough.
Butter and flour a mold (diameter 24 cm) and pour half of the dough. At this point add the ricotta cream forming a circle, then the caramelized apples and finally cover with the remaining dough.
Bake in a preheated oven at 170° ventilated mode for 40 minutes. Once cooked, let it rest for 5 minutes and unmold the bundt cake. Serve with a sprinkling of icing sugar if you prefer.
