- wheat flour - 1 cup
- flour - 1 cup
- baking powder - 1 st. a spoon
- granulated sugar - 1/4 cup
- salt - 1/2 teaspoonfuls
- of chilled butter - 6 st. spoons
- fresh raspberries - 1 cup
- Ricotta - 3/4 Cups
- fat cream - 1/3 cup
1. Preheat the oven to 220 degrees. To lace a large pan with parchment paper. In a bowl, mix the flour, baking powder, sugar and salt together. 2. If you are using a dough knife, add butter and cut the butter into the dough until the dough looks like large crumbs. Add raspberries and mix again with a knife for dough, breaking the berries into two halves and quarters. If you do not use a dough knife, add chopped butter to the flour mix and mix until the mixture looks like large crumbs. Cut the raspberries and stir it in the dough. 3. Add the ricotta cheese and cream, stir. Knead the dough with your hands. 4. Put the dough on a flour-poured work surface and roll it into a square about 17 cm and 2.5 cm in height. 5. Using a large knife, cut the dough into 9 squares. Transfer the cake to the prepared baking tray with a spatula. Bake cakes for 15 minutes, until lightly golden around the edges. 6. Allow to cool on the baking sheet for a minute, then allow to cool completely on the counter.
Servings: 9