Cannoli cake tart has the taste greasy and soft will make you soaked from the first bite. Together learn how to make cannoli Cake tart this pole!

Raw materials

Casing:
-250 g wheat flour smooth sieve multi-functional
-114g path
-½ tsp salt
-1 tsp cinnamon
-76 g butter, cold
-1 egg
-1 tbsp milk

Stuffed:
-phomai 500 g Ricotta
-1 egg
-2 tsp sugar
-2 teaspoons Amaretto
-110 g of chocolate chips or dark chocolate chips

The tool

-Food Mills
-Mixing bowl
-Rolling the dough
-Mixer
-Mixing Coordinator
How to do

Making the Casing:
-If using food processor, for flour, sugar, salt and cinnamon powder into the machine and pulse a few times.

-Add butter, and pulse until the butter and flour mixture into pea chips.

-Add eggs and milk and pulse until a large block accents.

-If mix by hand, add the flour, sugar, salt and cinnamon powder into the mixing bowl. Stir a few times to mix well. Add the butter and mash until mixture into pea chips. Use your hands to mix the eggs, the milk into the mixture and dough into a ball.

-Place the block in between 2 pieces of wax paper.

-Rolling out dough large enough to fit in a deep Cake Pan or tart.

-Basting pan with butter or spray. Gently place the powder layer onto the Pan/mold. To the refrigerator while making parts and preheat the oven.

Making the Stuffed:
-Use a food processor or mixer, mix ricotta cheese, eggs, sugar, coffee and Amaretto until just mixed together.

-For chocolate chips to stir

-Pour into the prepared crust.

-Bake at 180 degrees C for about 25-35 minutes, or until the crust is already slightly Golden and the slightly bulging. To chill before eating or at room temperature and sprinkle with powdered sugar or chocolate sprinkle soy source up on.

So you’ve got an attractive dessert!

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