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Stephanyss
Lemon ricotta pie
A tasty recipe. The dessert contains the following ingredients: lemons (scented), raisins, strong, warm tea (Earl Gray), eggs, ricotta (fresh cheese, a 250 g), cooking cream, cornstarch (sifted), sugar, limoncello (lemon liqueur, liquor) and butter (to grease).
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Ingredients
Directions
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Grate the yellow skin of the lemons.
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Soak the raisins in the tea for 10 minutes.
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Split the eggs into 2 bowls.
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No egg yolk or other fat may get into the egg white, otherwise the proteins will not become stiff! Stir in the ricotta, egg yolks, cream, cornstarch, sugar and lemon zest.
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Preheat the oven to 180 ° C.
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Beat the proteins to stiff peaks.
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Drain the raisins and scoop them through the ricotta mixture.
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Spatulate the protein.
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Scoop the whole into the spring form and bake the cake for 40 minutes in the oven.
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Take the cake out, cover it with aluminum foil and bake for another 20-25 minutes.
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Check whether the baking is cooked and firm, by piercing it with a skewer, it should be clean.
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If the stick is still moist, bake the cake for another 10 minutes.
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Then let it cool down and remove the spring form.
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Pour the liqueur over the cake just before serving.
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Delicious with vanilla or lemon ice cream..
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Nutrition
215Calories
Sodium15% DV365mg
Fat14% DV9g
Protein16% DV8g
Carbs8% DV23g
Fiber16% DV4g
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