Servings:
10
Prep time:
20
Cooking time:
5
INGREDIENTS
- -600g ricotta cheese
- -150g wheat biscuits
- -2 eggs
- -30g coconut oil
- -30g stevia
- -3 teaspoons soluble coffee
- -2 tablespoons cocoa powder
- -1 ½ teaspoons agar-agar
- -2 teaspoons cognac
- -250ml dairy pasteurized milk, partly skimmed
- -salt
INSTRUCTIONS
- Cover the base of a 24 cm springform pan.
- In a food processer, grind the biscuits with a pinch of salt, the soluble coffee and the coconut oil. Continue until the coconut oil is completely absorbed. Level the mixture at the bottom of the pan and keep it in the fridge for at least 15 minutes.
- Separate the yolks and the egg whites. Beat the whites until stiff and the yolks with the stevia. Sift the ricotta cheese and incorporate it to the egg yolks, with the cognac.
- Melt the agar agar in the milk and boil slowly, continuing stirring. Continue for 1-2 minutes, then let it cool down, still stirring. With a whisk, combine the batter to the ricotta, then gently incorporate the egg whites.
- Distribute the custard on the biscuit layer and keep the cake in the fridge for at least 3 hours. Sprinkle the surface with the cocoa powder before serving.
