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Cooking

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Summer Fruit and Ricotta Bublanina

·
8 servings

  1. Whisk the eggs

    Whisk the eggs with the sugar until light and foamy. Add the ricotta and the melted butter.

  2. Combine

    Mix the flour with a pinch of salt and the baking powder. Add it to the ricotta mixture. Season with lemon juice and zest.

  3. Pour the batter into the pan and top with fruit

    Stir the batter until smooth and free of lumps. Grease a 26-28 cm round baking pan with butter and dust with flour. Pour in the batter and smooth it out evenly. Arrange the fruit on top – strawberries, raspberries, blueberries, currants...

  4. Bake in the oven

    Bake in the oven

    Bake in an oven preheated to 180°C for 45 minutes.

  5. You're done!

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