STEPS
INGREDIENTS
Pour the melted butter into the pan
Add ice-cold water
Then the sugar
Ricotta cheese
Sifted flour and baking soda
And combine well to get an elastic dough. Don't add too much flour as the crust will be hard and the smell won't be good
Put into a plastic wrap and refrigerate for 1 hour
Line a 9inch pan with a parchment paper and grease with butter or cooking spray
Take toe crust out of fridge and spread around the pan. Make sure to go go up the sides as well
Meanwhile in a bowl add the starch
Sugar
Eggs
Sour cream and vanilla
And mix until smooth
Pour all over the crust
Add the cherries and bake at 180c preheated oven for about 40 minutes
Take out of the oven and put into the fridge for at least 4 hours, better overnight
I have put the cake into fridge overnight and it is gorgeous. I highly recommend to try
- Crust
- 5 tbspoon melted butter
- 5 tbspoon ice-cold water
- 3 tbspoon sugar
- 100g ricotta cheese
- 0.5g baking soda
- 200g flour
- Filling
- 3 tbspoon cornstarch
- 3 tbspoon sugar
- 2 eggs
- 300g sour cream
- 1 tbspoon vanilla
- 200 g fresh or frozen cherry