Cake épinard-ricotta - Cookidoo® – the official Thermomix® recipe platform
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Cooking tools:
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- Chef's knife
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Ingredients
- 5 g de beurre
- 80 g d'emmental
- 300 g d'épinards frais
- 3 œufs
- 2 brins de basilic frais
- 140 g de lait
- 80 g de crème fraîche épaisse, 30% m.g. min.
- 30 g d'huile de tournesol
- 180 g de farine de blé
- 1 c. à café de levure chimique
- 120 g de ricotta
- 2 pincées de sel
- 1 pincée de poivre moulu
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