Serving size for 8 people
24 cm diameter cake pan
Preparation 20 minutes
Baking 190°C ventilated oven for 45 minutes
Difficulty easy

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1) In a large bowl, mix the ricotta cheese with the powdered sugar.

2) Add the ladyfingers coarsely crumbled with your hands.

3) Flavor with liqueur and mix, obtaining a creamy mixture.

4) Top with the 200 g fresh blueberries.

5) Line the cake pan with puff pastry and prick the bottom with a fork , so the pastry will puff up less and bake evenly.

6) Spread the strawberry jam on the bottom.

7) Continue with the ricotta cream and level well

8) Fold the excess puff pastry edges verto the center without pressing it down.

9) Trim excess baking paper to prevent it from burning in baking.

10) Place the remaining fresh blueberries in the hundred and brush the puff pastry edge with a little egg white.

11) Scatter caster sugar to taste and bake at 190°C, fan function for 45 minutes.

12) At the end of baking you will have an evenly golden cake.

13) Take it out of the oven

14) Unmold the cake onto a pastry board and let it cool.

15) Dust with powdered sugar and serve warm, at room temperature or cold from the refrigerator in very hot weather.

ENJOY YOUR TASTE!!!!