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Ingredients
Mandelboden
- 20 g Butter weich, und etwas mehr zum Einfetten
- 200 g Mandeln, geröstet, ungesalzen (siehe Tipp)
- 60 g brauner Zucker
- 1 Prise Salz
Feigenmarmelade
- 100 g Feigen, getrocknet
- 100 g Wasser
- 80 g Zucker
- 10 g Zitronensaft
Ricotta-Füllung und Fertigstellung
- 170 g Zucker
- 2 Streifen Zitronenschale (à 1 x 4 cm)
- 3 Eier getrennt
- 170 g Butter weich, in Stücken
- 250 g Ricotta
- 1 Prise Salz
- 80 g Mehl
- 1 TL Backpulver
- 2 EL Zimt, gemahlen zum Bestreuen
- Nutrition
- per 1 Stück
- Calories
- 426 kcal / 1784 kJ
- Protein
- 9 g
- Fat
- 27 g
- Carbohydrates
- 37 g
- Fibre
- 3 g
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