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Torta ricotta, ciliegie e mirtilli aromatizzata al bergamotto
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Ingredients
Impasto
- 50 g di mandorle pelate
- 250 g di farina tipo 00
- 80 g di zucchero
- 1 uovo
- 1 tuorlo
-
30
g di confettura al bergamotto
or 30 g di marmellata di limoni - 100 g di burro morbido a pezzi
- 16 g di lievito in polvere per dolci
Ripieno
- 100 g di ciliegie denocciolate
- 100 g di mirtilli freschi
- 70 g di zucchero
- 350 g di ricotta ben sgocciolata dal siero
- 1 tuorlo
-
30
g di confettura di bergamotto
or 30 g di marmellata di limoni
- Nutrition
- per 1 porzione
- Calories
- 1364.3 kJ / 326.1 kcal
- Protein
- 7.7 g
- Carbohydrates
- 41.3 g
- Fat
- 15.6 g
- Saturated Fat
- 7.5 g
- Fibre
- 1.8 g
- Sodium
- 33.1 mg
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