Torta al limone in padella
Serves 1
Directions
- 1Add eggs, sugar, lemon zest and a pinch of salt in a bowl.
- 2Mix for 3 minutes.
- 3Add flour and incorporate into the eggs.
- 4Mix in milk and seed oil.
- 5Add a layer of rice to the pan lined with parchment paper.
- 6Pour in the mixture.
- 7Cook for 25 minutes on one side.
- 8Cook for 3 minutes on the other side.
- 9Squeeze the lemons.
- 10Put lemon zest and sugar in a saucepan.
- 11Add cornstarch and lemon juice.
- 12Thicken and then cool.
- 13Incorporate ricotta, mascarpone and cream.
- 14Mix for 30 seconds.
- 15Add the lemon cream.
- 16Divide the cake in half.
- 17Wet with limoncello and water.
- 18Add the cream and finish with the other layer of cake.
Ingredients
- 2 eggs
- 120 g sugar
- lemon zest
- pinch of salt
- 150 g farro monococco flour
- 0.5 bag baking powder
- 50 ml seed oil
- 50 ml milk
- 200 ml lemon juice
- 1 lemon zest
- 210 g sugar
- 30 g cornstarch
- 200 g mascarpone
- 200 g cream
- 200 ml cream
- 1 small glass limoncello
- 1 small glass water
Equipment
bowlgraterelectric mixerspatulapanpaper sheetpotlemon squeezer
Tips
- Use a layer of rice under the dough to prevent the cake from burning.
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