Ricotta, Apple and Orange Tart

A delicious cream of ricotta cheese characterizes this classic cake, scented with orange and thin slices of natural apple.


  • 4 eggs + 1 egg yolk;
  • 400 grams of flour;
  • 80 grams of butter;
  • 250 grams of sugar;
  • 250 grams of ricotta cheese;
  • 100 grams of fresh cream;
  • 100 grams of milk;
  • 50 grams of cornstarch;
  • 1 apple;
  • 2 untreated oranges;
  • 5 grams of jelly sheets.


In a bowl mix the butter with 80 grams of sugar, then incorporate an egg and an egg yolk.

Progressively add the sifted flour, stirring first with a wooden spoon and then kneading with your hands, until you get a shortcrust pastry. Form a ball and place it in the covered refrigerator.

Heat the milk with the cream, add the grated rind of an orange and leave to infuse for 10 minutes.

Whip 3 eggs with 100 grams of sugar, then incorporate the cornstarch and ricotta, both sieved.

Filter the milk and cream over the mixture of eggs and ricotta, mix well and place on a low heat to thicken stirring continuously with a whisk.

Roll out the shortcrust pastry to a thickness of half a centimetre and cover with this a buttered cake pan with not too low edges of 26 centimetres in diameter.

Pierce the bottom with a fork, pour in the cream and put it in the oven at 180 degrees for 35/40 minutes.

Leave the cake to cool for about 1 hour at room temperature.

In the meantime, the cake cooks, cut into pieces, the orange of which you have used the rind and half of the other. Combine everything in a saucepan with the remaining sugar and 100 ml of water.

Leave to cook for 15/20 minutes, then filter the liquid obtained and incorporate the jelly, previously soaked in cold water and squeezed. Stir and transfer to a container to cool in the refrigerator.

Turn out the cake and transfer it to the serving dish.

Peel the apple, cut it into quarters and cut into very thin slices. Arrange them in a radial pattern on the cake slightly overlapping, leaving a space in the center.

Cut the remaining half of the orange into thin slices and place them as a flower in the centre of the cake.

Gently veil the fruit with the orange syrup, now almost cold but not clotted, and pass in the refrigerator to complete the cooling.

Strawberry and Lemon Bavarian

The Bavarian strawberry and lemon is an important sweet, ideal crowning of a generous lunch. This recipe is suitable for everyone, and is included in the page dedicated to lactose allergy sufferers, along with many other ideas and solutions for your desserts.


  • 750 g strawberries;
  • 2 untreated lemons;
  • 5 eggs;
  • 120 g ladyfingers;
  • 2 oranges;
  • 300 g sugar;
  • 14 g fish glue in sheets;
  • 600 g rice milk;
  • 80 g flour.


Wash and cut the strawberries into pieces, put them in a saucepan and cook them, for 15 / 20 minutes, with 200 g of sugar and the juice of half a lemon. Once done, blend them. You’ll have to get a past. Take two bowls and fill them with cold water. In the first bowl soak 8 g of fish glue, in the second the remaining 6 g.

Add the grated lemon rind to the rice milk, bringing it to the boil. Leave to infuse for 10 minutes. At this point, separate the egg whites and whip the egg yolks with the remaining sugar, then add the flour. Filter the milk and pour it over the egg yolks, mixing carefully. Place the mixture in a saucepan, cook over low heat and, with the help of a whisk, thicken the cream. Now divide it, taking about three fifths of the total amount, and add, after squeezing them, the 8 grams of fish glue that you had in the first bowl. Amalgamate so that it dissolves well. Add also the strawberry puree, then stir. You will need to obtain a uniform mixture. Add the other 6 g of fish glue to the remaining cream.

Whip the egg whites to stiff snow. Add half to the strawberry mixture and the other half to that of lemon cream. You will get two Bavarian. Let them cool down.

Squeeze the two oranges, cut the ladyfingers in half and soak them in the juice. Take the ring of a 24 / 26 cm diameter hinged mould, place it on a large serving plate, and cover the base with the ladyfingers, keeping them well side by side. Now, add the strawberry Bavarian at room temperature, and then pour in the centre the lemon one, which will lie on the bottom pushing the other on the sides. Cover and leave in the fridge for 5 / 6 hours. At this point, using a knife, open the zipper of the ring.

Garnish the Bavarian with slices of strawberry and lemon.

If you love this cake, the Bavarian lemon, green apple and strawberry is a very interesting version to try.