Shortbread cake without butter
10 servings
75 minutes
Sandy cake without butter is a delicate and airy treat from Italy, where chefs love to experiment with textures. Instead of traditional butter, vegetable oil is used, giving the layers lightness and a crispy structure. The cream made from ricotta and condensed milk provides creamy softness, while the glaze of cocoa, sour cream, and condensed milk adds a rich chocolate note. This dessert pairs perfectly with a cup of strong espresso, highlighting its richness. Light yet nourishing, it is ideal for family celebrations or cozy evenings with loved ones. After steeping, the cake achieves a harmony of flavors and becomes even more tender, with each layer revealing its unique texture.
1
Preparing the dough: beat the egg with sugar. Gradually pour in vegetable oil. Add baking soda and vanillin. Add flour.
- Chicken egg: 3 pieces
- Sugar: 250 g
- Vegetable oil: 200 ml
- Baking soda: pinch
- Vanillin: pinch
- Wheat flour: 650 g
2
Divide the dough into two equal parts. Roll each part separately on parchment greased with vegetable oil into a rectangle 1 cm thick.
- Vegetable oil: 200 ml
3
Bake for 10 minutes.
4
Preparing the cream: whip the ricotta with condensed milk. Leave in the refrigerator for 1 hour.
- Ricotta cheese: 400 g
- Condensed milk: 180 g
5
Mix cocoa, sour cream, and condensed milk over low heat until thickened. Prepare before assembling the cake.
- Cocoa powder: 25 g
- Sour cream: 1 tablespoon
- Condensed milk: 180 g
6
Assembling the cake: divide both layers of dough into four parts.
7
Next, everything is as usual: a layer of dough, then cream. Slightly spread cream on the last layer and pour with glaze.
8
Let it steep for at least 1 hour.
