Cake with ricotta and strawberries: the recipe for a dirty and delicate dessert

Step 5
Mix the sieved cornstarch
5
and reduce it to cream with an electric whisk.

Step 6
At this stage, add the beaten eggs to the ricotta cream and gently mix with the spatula.
6
.

Step 7
At the end you will need to get a swollen and foamy mixture.
7

Step 8
Finally add the strawberries
8
, peeled and cut into small pieces.

Step 9
Pour the dough into a flower-shaped cake mold
9
, well buttered, about 22 cm in diameter.

Step 10
Bake at 180 C and cook for about 25 minutes
ten
.

Step 11
Once the cooking time has elapsed, take the dessert out of the oven.
11
and allow it to cool.

Step 12
Overturn the cake on a serving plate and unmolding
12
.

Step 13
Cut the cake into slices
13
.

Step 14
Bring the cake to the ricotta and the milling cutters to the table and serve
14
.

storage
The ricotta and strawberry cake is stored in a refrigerator in a sealed container for up to 3 days.