TORTA VERSATA CON DOPPIA FARCITURA🍰RITA CHEF | Super soffice e incredibilmente golosa.

#RitaChef #cake INSTAGRAM   / incucinaconritachef   SUBTITLES IN YOUR LANGUAGE. INGREDIENTS IN INFOBOX 🔎POURED CAKE is an incredibly soft cake whose filling doesn't sink to the bottom thanks to double baking. It usually requires just one filling, but today we're going all out and doubling the filling: the result is an irresistibly delicious cake. 🇬🇧 INGREDIENTS FOR A 24CM PAN: 3 medium eggs 140g sugar 80g sunflower oil 170g milk 250g plain flour 1 tablespoon vanilla extract 1 sachet vanilla baking powder Fill with: 250g strawberry jam Ricotta cream: 250g cow's milk ricotta 30g powdered sugar 50g chocolate chips Half a vial of rum flavoring BAKE THE CAKE BASE IN A PREHEATED CONVECTION OVEN AT 175°C (350°F) FOR 12-15 MINUTES. FINISH BAKING THE FILLED CAKE AT 170°C (350°F) FOR 30 MINUTES. 🇬🇧 INGREDIENTS FOR A 24CM MOLD: 3 medium eggs 140 g of sugar 80 gr of sunflower oil 170 g of milk 250 g of flour 1 tablespoon vanilla extract 1 sachet of baking powder Fill with: 250g of strawberry jam Ricotta cream: 250 g of cow's ricotta 30 g of powdered sugar 50 g of chocolate chips Half a vial of rum flavoring BAKE THE CAKE BASE IN A PREHEATED CONVECTION OVEN AT 175° FOR 12/15 MINUTES. FINISH BAKING THE STUFFED CAKE AT 170° FOR 30 MINUTES. 🇫🇷 INGREDIENTS FOR A 24CM MOULE: 3 œufs moyens 140 g of sugar 80 g of tournesol oil 170 g of milk 250 g of flour 1 cuillère à soupe d'extrait de vanilla 1 chemical bag Replicate with: 250 g of fraise confitures Ricotta cream: 250 g of ricotta de vache 30 g of sugar in powder 50 g of chocolate chips A demi-bottle of aroma de rum SEW THE FOND DE GÂTEAU IN A FOUR À CONVECTION PRECHAUFFÉ À 175° PENDANT 12/15 MINUTES. TERMINEZ LA CUISSON DU GÂTEAU FARCI À 170° PENDANT 30 MINUTES. 🇪🇸 INGREDIENTS FOR A 24CM MOLD: 3 medium hues 140 g of blue 80 g of sunflower vinegar 170 g of leche 250 g of harina 1 teaspoon of vanilla extract 1 above chemical lift Refresh with: 250 g of fresa jelly Ricotta cream: 250 g of ricotta de vaca 30 g of blue glass 50 g of chocolate chips Medium straw of flavoring of ron HORN THE BASE OF THE BIZCOCHO IN A HORN OF CONVECCIÓN PREHEATED TO 175° FOR 12/15 MINUTES. FINISH THE HORNEAR EL BIZCOCHO RELLENO AT 170° DURING 30 MINUTES. Today 24 June: 🇸🇦 3 بيضات متوسطة الحجم 140 days ago 80 years ago عباد الشمس 170 days ago 250 غرام من الطحين 1 ملعقة كبيرة من خلاصة الفانيليا 1 كيس من خميرة الفانيليا Read more: 250 days ago Read more: 250 days الريكوتا البقر 30 days ago البودرة 50 days من رقائق الشوكولاته نصف قارورة من نكهة الروم تخبز حراري محمى على حرارة 175 درجة لمدة 12/15 دقيقة. المحشي على حرارة 170 درجة لمدة 30 دقيقة. #cake #ritachef #pie #ricotta #jam #tart #tarte #tortapoured #tortasoffice #tortaricottaeconfittura #cakewithricottaandjam #kitchen #recipe #easyrecipe #food #italiancake #chocolate #howtomake #viralrecipe #howtomakethebestcake #cakerecipe LINKS & SOCIAL MEDIA FACEBOOK   / incucinaconritachef   INSTAGRAM   / incucinaconritachef   TWITTER   / ritachef2015