Shortbread, ricotta and fruit cake

Maestro Achille Zoia, Accademico AMPI Maestro Achille Zoia, Accademico AMPI
far dolci


  • 180 g Dallagiovanna Special Type 00 Shortbread 130
  • 70 g almond flour
  • 2 egg yolks
  • 200 g of powdered sugar
  • 150 g of butter
  • 150 g sheep's milk ricotta cheese
  • 150 g cow’s milk ricotta cheese
  • 200 ml whipping cream
  • chocolate chips


Prepare the almond shortbread pastry dough: mix the two flours with half of the sugar and spread it out on the working surface, put the eggs in the center of the mixture and add the cold butter in small pieces.
Knead well and rapidly, making a ball of dough, and place it in the refrigerator for several hours wrapped in clear film (it can be kept this way for a few days).
Roll the dough and insert it into a previously greased and floured cake pan with high sides, creating a shell. Poke holes into the bottom using a fork.
Bake for 20 minutes in a preheated oven at 180°, being careful that it doesn’t dry out excessively, then let it cool off.
Whip the cream and use the mixer to then add the strained ricotta and the remainder of the powdered sugar.
Add the chocolate chips to the mixture and then pour it into the dough shell.
The cake can be decorated with fresh fruit in season, like strawberries or peaches, or with melted chocolate.

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