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Receta Ricotta Pound Cake with Blood Orange Filling, Whipped Cream Mascarpone Topping and Candied Blood Orange Slices
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Ingredientes
- Ricotta Pound Cake with Blood Orange Filling, Whipped Cream Mascarpone Topping and Candied Blood Orange Slices
- Ingredients
- For the Blood Orange Curd:
- 12 egg yolks
- 1 cup sugar
- 3/4 cup blood orange juice
- 1/4 cup lemon juice
- 8 oz (16 Tbsp) cold unsalted butter, cut into pieces
- Zest of 2 blood oranges
- For the Cake:
- 8 ozs ricotta cheese drained
- 3 sticks of butter, softened
- 2 tsp vanilla
- 2 3/4 cups granulated sugar
- 1 tsp salt
- 6 eggs
- 3 cups of flour
- For the Frosting:
- 2 cups chilled whipping cream
- 1 8 oz container mascarpone cheese
- 1 cup confectioners sugar
- 1 cup blood orange cure
- 2 tsp blood orange rind
- For the Candied Blood Oranges:
- 1 cup water
- 1 cup sugar
- 1 blood orange
- Preparation
- Prepare the Blood Orange Curd:
- http://www.creative-culinary.com/2012/03/ricotta-pound-cake-blood-orange-curd-filling-and-a-whipped-cream-mascarpone-frostin/
View Full Recipe at Creative Culinary
