Italian soffioni cakes, lemon cream with ricotta

Step-by-step preparation

Cooking time: 1 hr 30 mins

1. STEP 1

   

   The first step is to make the dough. To do this, mix all the ingredients in a bowl: olive oil, sugar, a pinch of salt and mix well until smooth.

2. STEP 2

   

   Sift the flour into the resulting mixture and knead into a thick dough.

3. STEP 3

   

   Place the dough in a bag or wrap it in cling film. And put it in the refrigerator for half an hour.

4. STEP 4

   

   Now you need to make the cream. To do this, carefully separate the yolks from the whites.

5. STEP 5

   

   Remove the zest from the lemon. Only the top yellow part of the peel. Using a fine grater.

6. STEP 6

   

   Then mix the egg yolks, lemon zest, sugar in a bowl and beat with a mixer for five minutes until white.

7. STEP 7

   

   Now add the ricotta and beat for a couple more minutes until smooth.

8. STEP 8

   

   Add a pinch of salt and a few drops of lemon juice to the whites and beat well until stiff peaks form.

9. STEP 9

   

   Now carefully mix everything with a spatula until smooth. Whipped whites and yolks with ricotta.

10. STEP 10

    

    Take the dough out of the refrigerator. Sprinkle the work surface with flour, and also sprinkle a little flour on top of the dough. Roll out the dough thinly, about 1 millimeter thick, and cut into squares ten by ten centimeters.

11. STEP 11

    

    Place dough squares into muffin tins. The edges should hang down. Molds can be used metal or silicone.

12. STEP 12

    

    We put the cream inside, completely filling the molds. And cover it with the free corners of the dough.

13. STEP 13

    

    Bake the cakes in an oven preheated to one hundred and eighty degrees for twenty minutes. Then reduce the temperature to one hundred and fifty degrees and bake for another twenty minutes.

14. STEP 14

    

    The dessert needs to be cooled slightly and removed from the molds. Then sprinkle with powdered sugar and the Italian soffioni cakes are ready.