Ricotta cheese with berries and lemon curd

Name: ricotta cheese with berries and lemon curd
Cook time: 20 min
Total time: 50 min
Yield: 6
Ingredients: 250 g self raising flour; 1 mespoint salt; 130 g unsalted butter; 50 g granulated sugar; 5 el lecurd jar of 320 g; 1 medium sized egg; 250 g ricotta; 150 g blueberries; 6 el powdered sugar

Mini-sticks with lemon curd, ricotta and blueberries sprinkled with icing sugar.

Ingredients

250 g self raising flour
1 mespoint salt
130 g unsalted butter
50 g granulated sugar
5 el lecurd jar of 320 g

1 medium sized egg
250 g ricotta
150 g blueberries
6 el powdered sugar

Kitchen Stuff

1 6-compartment silicone mini-turban bake mold

Directions

Preheat the oven to 175 ° C.
Sift the flour with the salt over a bowl.
Mix the butter, sugar and leces with a mixer into an airy whole.
Mix the egg and the ricotta with the butter-sugar mixture.
Add the flour in parts to the mixture and stir gently with a spatula until a fairly thick batter.
Stir the blueberries through the batter.
Fill the baking tin with the batter using 2 spoons and press slightly.
Fry the cakes in the middle of the oven for about 30 minutes until done.
Sprinkle with the icing sugar just before serving. Serve them lukewarm.