Ricotta Cheese And Semolina Cake – a delicious recipe with milk, sugar, vanilla beans, lemon peel, semolina, ricotta cheese. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 170C.
2
Bring the milk to a boil with the sugar, the vanilla bean, and 3 pieces of lemon peel (only the yellow part) in a medium saucepan.
3
Add the semolina by pouring it into the saucepan, stir quickly to avoid lumps, and cook, stirring constantly, for 5 minutes, remove the lemon peel and the vanilla stick.
4
Pour the mixture into a bowl, add the ricotta cheese, then the eggs (the ricotta cheese will lower the temperature and the eggs will not curdle).
5
Line a 22 centimeter shallow cake pan with wax paper, pour the semolina cream inside, level the surface and bake for 25 minutes.
6
Cool the cake slightly, remove it from the pan and serve warm with some coarsely chopped pistachios.
412
kcal
Calories
17
g
Fat
49
g
Carbs
18
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 2 cups milk, 3/4 cup sugar, 1/2 vanilla beans, lemon peel, and more.
Yes, Ricotta Cheese And Semolina Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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