RICOTTA CREAM
Pour ricotta, Cremamica and Gusto cream lemon and melted butter in a planetary mix; uniform the mix and add progressively the eggs.
Blend the mix for at least 1 minute (until the mix will be smooth and creamy).
ASSEMBLING
Grease and put flour around a 22cm x 4cm cake ring.
Shape and tamp the base using 250g of Classic Crumble.
Pour on the 1250g of Ricotta cream.
Cook at 140°C for approximately 40 min, open valve.
Once the cream starts to break, turn off the oven and leave in to cool down and dry. Refrigerate in the fridge.
Decorate with icing sugar.
