torta di more con ricotta e limone

ricotta cheese

🥗Healthier: cottage cheese

💰Cheaper: cream cheese

Cottage cheese is lower in fat and calories, while cream cheese provides a similar texture.

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat option, while margarine is often less expensive.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey is a natural sweetener, while brown sugar is often cheaper.

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients, while all-purpose is more economical.

In a saucepan, combine the blackberries, sugar, lemon juice, and cook for about 10 minutes, crushing the blackberries slightly during cooking. Let cool.

Prepare the cream by mixing ricotta, lemon aroma, sugar, lemon marmalade, and grated lemon zest. Add whipped cream and mix well.

Combine the lemon juice with the syrup and soak the first layer of sponge cake. Spread a layer of cream and level it.

Add some of the prepared blackberry mixture on top. Place the second layer of sponge cake, soak it, and add another layer of cream, leveling it again.

Top with fresh blackberries. Add the third layer of sponge cake, soak it. Clean the edges of the plate if necessary.

Combine the remaining blackberry mixture with whipped cream and mix lightly. Use a piping bag without a tip to layer on top of the cake, covering the sides as well and decorating as desired.

Cooking Techniques

Spice Level:

Dietary

Allergens