Blueberry Ricotta Custard Cake

Name: Blueberry Ricotta Custard Cake
Total time: 55 min
Yield: 1 portions
Ingredients: 260 g Ricotta; 3 eggs Chicken eggs; 0.25 cup Milk; 180 g Blueberries; 0.5 cup Sugar; 0.5 cup Flour; 1.5 tbsp Lemon Juice

A ricotta custard cake with blueberries baked into the center.

Ingredients

260 g

Ricotta

3 eggs

Chicken eggs

0.25 cup

Milk

180 g

Blueberries

0.5 cup

Sugar

0.5 cup

Flour

1.5 tbsp

Lemon Juice

Steps

Prepare the base components: mix the dry ingredients, enrich with dairy and eggs where used, and keep the texture smooth.

Prepare the flavor layer with the fruit, nuts, chocolate, citrus, coffee, or set cream required for the dessert.

30 min3

Bake at 175 C / 350 F until the center is set and the top is lightly colored.

Assemble the dessert neatly, let it cool or chill until sliceable, and finish with the remaining cream, fruit, nuts, or chocolate.