Italian Cake with Ricotta and Blueberries
Italian Cake with Ricotta and Blueberries includes eggs - 3 pcs., salt - 1 pinch, sugar - 6.4 oz (180 g), unsalted butter - 6.4 oz (180 g), ricotta - 9 oz (250 g), flour - 8.5 oz (240 g), lemons -...
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Cooking tools:
- Hand mixer
- Mixing bowl
- Fine-mesh sieve
- Sifter
- Spatula
- Grater
- Measuring cup
- Measuring spoon
- Cake pan
- Pastry brush
- Colander
- Saucepan
- Oven
- Serving platter
Ingredients
- eggs - 3 pcs.
- salt - 1 pinch
- sugar - 6.4 oz (180 g)
- unsalted butter - 6.4 oz (180 g)
- ricotta - 9 oz (250 g)
- flour - 8.5 oz (240 g)
- lemons - peel and juice of 1 lemon
- baking powder - 0.6 oz (16 g)
- blueberries - 1 cup frozen
- lemon juice - 2 tbsp.
- powdered sugar - 4 tbsp.
- measures
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