Today I offer you a ricotta cake with semolina. A simple, economical and easy to make recipe.
To me, this cake represents a sweet childhood memory. They used to make this for us in kindergarten when I was little and it was so good!
Basically, in the preparation we use fresh cow’s milk cheese (“tvorog” in Russian or mozzarella in English), which has a rather dry and grainy consistency and, once cooked, gives the dough a lot of softness Spend. Since I had a hard time finding it in France, I substituted ricotta cheese.
Not too sweet and not heavy, this cake is perfect for snacking as well as breakfast. It can be eaten directly, or you can add a little yogurt, crème fraîche, honey, jam, fruit, etc. In my case, I served it with a little caramel sauce.
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