Not a coffee cake is not a cake with coffee but a cake that accompanies wonderfully the coffee. It is a cake that comes to us from our American friends, but there is a version with an Italian-inspired that I wanted to achieve, and this is a first.
A rather fine sand with a heart melting ricotta cheese and chocolate for the Italian version, but promised I’d do more !
Coffee cake Italian
Ingredients (for a tin of 25 cm)
For the shortbread dough
- 360 g flour
- 240 g almond powder
- 220 g butter, in cubes
- 120 g of sugar cane
- 1 large egg
- 1 c to c of baking soda
- 1 pinch of salt
For the topping
- 700 g ricotta cheese
- 100 g dark chocolate in pieces
- 60 g of cane sugar
- 1 large egg
- 1 c to c of liqueur amaretto
Preheat the oven to 180°.
With the help of a robot, sand the ingredients of the dough. Put all the ingredients in and let it run until the mixture is crumbly as a dough crumble. Separate the dough into two.
Line a mould to miss the first half of the dough on the bottom and on the sides of the mold and compacting it slightly.
For the filling, whisk together the egg and the ricotta cheese and then add the sugar, the liqueur and the chocolate. Pour the mixture over the pastry.
Cover the other half of dough and press very lightly.
Bake for about 1 hour, until the cake is golden brown and is just starting to crack.
Remove the cake and remove from pan after 20 minutes.