TORTA SOFFICE FARCITA🥰Golosa e irresistibile! | RITA CHEF

Buy my new book here: https://amzn.eu/d/0htHOECu Buy my novel here: https://amzn.to/46Jm8pO Buy my book "BREAD, DOUGH..." here: https://www.amazon.it/dp/B0F286NFQT Buy my book "ITALIAN COOKING" here: https://amzn.to/476qHMk Buy my book "PASTICCERITA" here: https://amzn.to/48IglDy Visit my Official Website ►https://ritachef.com Visit my Amazon Shop with recommended equipment Click here ►https://amzn.to/4kuUcuX INGREDIENTS IN INFOBOX. SUBTITLES IN YOUR LANGUAGE. 🔎If you love soft, filled desserts, this cake will win you over at first bite. A fluffy, fragrant dough encloses a creamy filling of ricotta, chocolate chips, and jam, blending together in a perfect balance of flavors. Each slice is a little treat, ideal for breakfast, a snack, or to accompany a good coffee with friends. It's one of those cakes that smells like home, simple to make yet capable of surprising you from the first slice. The contrast between the softness of the dough and the deliciousness of the filling makes it truly irresistible. Make it once and I'm sure it will become one of your favorite recipes ❤️ If you liked the recipe, leave a like 👍 📌Don't forget to subscribe to the channel and activate the bell for more traditional and delicious recipes. 🇬🇧 INGREDIENTS FOR A 24CM PAN: 3 medium eggs 140g sugar 80g sunflower oil 170g milk 250g plain flour 1 tablespoon vanilla extract 1 sachet baking powder Filling: 250g strawberry jam 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 PAN: 3 medium eggs 140 g sugar 80 g sunflower oil 170 g milk 250 g flour 1 tablespoon vanilla extract 1 sachet baking powder Fillings: 250 g strawberry jam 250 g ricotta cheese 30 g icing sugar 50 g 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 (340°F) 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 flours 1 cuillère à soupe d'extrait de vanilla 1 chemical bag Farce: 250 g of fraise confitures 250 g of ricotta 30 g of ice cream 50 g of chocolate chips The moitié of a bottle of aroma de rum Keep the cheese base in a four-heat setting at 175 °C (thermostat 6) for 12 to 15 minutes. Finish the grill cooking at 170 °C (thermostat 6) after 30 minutes. 🇪🇸 INGREDIENTS FOR A 24 CM 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 on top of the dough Relleno: 250 g of fresa jelly 250 g of this ricotta 30 g of blue glass 50 g of chocolate chips Medium bottle of snuff essence HORN THE BASE OF THE PASTEL IN A PREHEATED CONVECTION HORN AT 175 °C (350 °F) FOR 12-15 MINUTES. FINISH HORN THE PASTEL RELLENADO AT 170 °C (340 °F) DURING 30 MINUTES. Read more: 🇸🇦 ٣ بيضات متوسطة الحجم ١٤٠ غ سكر ٨٠ غ زيت دوار الشمس ١٧٠ غ حليب ٢٥٠ غ دقيق ملعقة كبيرة من خلاصة الفانيليا كيس واحد من مسحوق الخبز Translation: ٢٥٠ غ مربى فراولة ٢٥٠ غ جبنة ريكوتا ٣٠ غ سكر بودرة ٥٠ غ رقائق شوكولاتة نصف قارورة من نكهة الروم اخبزي قاعدة الكيك في فرن حراري مُسخن مسبقًا على درجة حرارة ١٧٥ درجة مئوية (٣٥٠ درجة فهرنهايت) لمدة ١٢-١٥ دقيقة. أكملي خبز الكيك المحشو على درجة حرارة ١٧٠ درجة مئوية (٣٤٠ درجة فهرنهايت) لمدة ٣٠ دقيقة. #ritachef #torta #cake #tortafarcita #tortasupersoffice #gâteau #stuffedcake #tortagolosa #pastel #pastelrelleno LINKS & SOCIAL MEDIA WhatsApp https://whatsapp.com/channel/0029Vasg... FACEBOOK   / incucinaconritachef   INSTAGRAM   / incucinaconritachef   TWITTER   / ritachef2015