Italian Cake with Ricotta and Blueberries
An irresistible cake with blueberries and ricotta. See how to make it. Enjoy the italian cake with ricotta and blueberries from a master chef.
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Cooking tools:
- Hand mixer
- Mixing bowl
- Fine-mesh sieve
- Sifter
- Spatula
- Microplane
- Cake pan
- Oven
- Plate
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.
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