Ingredients
-
1
-
3/4
-
1
-
1/2
-
1
-
1 1/4
-
-
-
3
-
3
-
3
-
-
-
1
-
2
Directions
Pastiera With Strawberry Sauce – Easter Ricotta Cake, I hunted through a dozen pages of recipes to make sure this was not duplicating, couldn’t find one like it This is an incredible cake–light, creamy-like custard, flavoured lightly with vanilla, all in one The perfect Easter pastiera, originally from Martha Stewart Living , I made it It looked so beautiful! We were all excited about tasting the new recipe for the holiday not so hot It was nearly flavorless for us I even used two vanilla beans I tossed the pie Bummer because it really cooks up well , This is our new tradition cake from now on to serve on Easter day It was easy to make and was a huge hit with our family this past Easter (sorry for the delay for the review) We loved the sauce, and next time I will double the recipe! Rich
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Steps
|
1
Done
|
Bring Milk to a Boil in a Large Sauce Pan Over Medium High Heat. |
|
2
Done
|
Stir in Rice, Cinnamon, Salt and Vanilla Bean. |
|
3
Done
|
Reduce Heat to Medium Low, Cook, Stirring Occasionally With a Wooden Spoon, Until Rice Is Very Tender and Has Absorbed All Liquid, About 30 Minutes. |
|
4
Done
|
Remove Pan from Heat, Stir in 3/4 Cup Granulated Sugar, Cover, Let Cool, Stirring Occasionally. |
|
5
Done
|
Discard Vanilla Bean. |
|
6
Done
|
Preheat Oven to 350f Degrees. |
|
7
Done
|
Butter and Flour an 8-Inch Springform Pan. |
|
8
Done
|
in a Large Bowl, Fold Together, the Rice Mixture, Ricotta, Whole Eggs and Egg Yolks, and Remaining 1/2 Cup Sugar, Very Carefully Using a Rubber Spatula. |
|
9
Done
|
Pour Into Prepared Pan. |
|
10
Done
|
Bake Until Golden, 65 to 70 Minutes, Cover With Foil If Starting to Brown Too Much. |
|
11
Done
|
Transfer Pan to Cooling Rack. |
|
12
Done
|
When Cake Has Cooled Completely, Run a Knife Around Edge to Loosen. |
|
13
Done
|
Gently Remove Ring; Transfer Cake to a Serving Plate. |
|
14
Done
|
Sprinkle With Confectioners' Sugar, and Serve at Room Temperature With Sauce. |
|
15
Done
|
Sauce: |
