Peach & Ricotta Crumble Cake ~ Peach & Ricotta Sbriciolata
Peach & Ricotta Crumble Cake ~ Peach & Ricotta Sbriciolata.
Red Wine Chocolate Cake
3 Layer Jam Cake
Almond Ricotta Cake
Summer Dessert Recipes:
Lemon Ricotta Zeppole filled with White Chocolate Pastry Cream
Brioche Con Crema - Cream Puffs
Watermelon Mint Granita
Ann's Amaretti Cake
Cherry Berry Tiramisu with Moscato
Cannoli Cheesecake Squares
Lemon Semolina Cookies
Pan di Stelle Tiramisù
For the Filling:
whole milk ricotta
packet Pane Angeli Vanillina powder
20 oz jar Peaches in syrup, drained and sliced into 1/2 inch slices
confectioners sugar for dusting
For the Crumble Crust:
00 or all purpose flour
cold butter, cut into pieces
packets Pane Angeli Vanillina powder
Yield: One 9 inch Cake
Get the ingredients needed for this recipe
Preheat your oven to 350 degrees. Spray a 9 inch springform pan with baking spray.
To make the filling:
Pass the Ricotta through a strainer into a mixing bowl to smooth out any lumps.
Add in the extracts and mix well. Set aside.
To make the crumble crust:
In a mixing bowl whisk together the flour and baking powder.
Add in the sugar, butter, eggs and extracts. Mix with your hands until all the dry ingredients are absorbed and a crumbly dough forms.
Press half the dough into the prepared pan making sure to press slightly it up the sides of the pan as well.
Spread the ricotta filling over the crust and lay the peach slices on top. Crumble the remaining dough over the ricotta filling.
Bake for 45-55 minutes, or until the top of the crust is slightly browned. Cool to room temperature and dust with confectioners sugar before serving.*
*This cake should be stored in the refrigerator. If you make it ahead of time take it out of the fridge about 20-30 minutes before serving.
Mother's Day Recipes
Easter Cakes and Cookies
Valentine's Cake and Cookie Recipes
Cakes and Pies Recipes
Summer Dessert Recipes
Be the first to post a review
You must be logged in to review
Please login to use this feature