Torta di rose with ricotta filling (ricotta "roses")

Torta di rose with ricotta filling (ricotta "roses")

3.5 4 ratings

Prep. 30min

Total 2 h 30min

14 portions

Ingredients

Dough

milk
230 g
salted butter cut into pieces
60 g
white sugar
20 g
dried instant yeast
2 tsp
egg
1
plain flour
500 g
salt
1 tsp

Ricotta filling

ricotta (see Tips)
500 g
white sugar
50 g
dark chocolate chips
80 g
candied citrus peel (see Tips)
40 g
natural vanilla extract
1 tsp
egg yolk lightly beaten
1

Difficulty

medium

Nutrition per 1 portion

Sodium 275.6 mg

Protein 9.5 g

Calories 1210.5 kJ / 288.2 kcal

Fat 10.8 g

Fibre 1.6 g

Saturated Fat 6.4 g

Carbohydrates 37.5 g

Like what you see?

This recipe and more than 100 000 others are waiting for you!

Register for our 30 day free trial and discover the world of Cookidoo®. No strings attached.

Sign up for free More information

Also featured in

Rose gold baking 21 Recipes
Australia and New Zealand

You might also like...

Spiralized carrot and apple salad with feta cheese and nuts (Thermomix® Spiralizer, using modes)

15min

Traditional gluten free French vanilla canelé

49 h 5min

Caramel peach brioche

2 h 15min

Ratatouille galette (Thermomix® Cutter, using modes)

1 h 40min

Gluten free Viennesse whirl mince pies

1 h 45min

George Calombaris' Licorice Ice Cream with Blackberries

24 h 25min

Mocha eggnog easter bake

1 h 30min

Turkey roulade with peaches and apricots

2 h 10min

Rye seed loaf

28 h 10min

Wattleseed cacao mocha (Post-natal)

5min

Apricot tahini bliss balls

15min

Sous vide pears with cinnamon sauce (TM6)

2 h