The cake Robiola is the Italianate version of the classic American cheesecake, a sweet creamy and delicate taste. I tasted for the first time this pie at my Aunt Anna and even though I saw on the web that every website offers the cake Robiola more or less with the same doses and the same procedure, I attach the recipe for this cake to my aunt and my childhood. Besides being delicious, this dessert has the advantage of being very simple and quick to prepare, if you escludonno cooking times that are a little longish. You can serve the cake to Robiola to nature or with a topping even if I do not find it at all necessary. I wish you all a sweet Monday and read us tomorrow with a new recipe;)
- one from 24 cm mold
- Ingredients for the base
- 250 grams of biscuits
- 100 g butter
- Ingredients for the filling
How to make the cake to Robiola
Finely chop the biscuits in a food processor, add the melted butter and stir until mixture is smooth.
Pour the mixture of biscuits on the bottom of a springform pan, leveling to obtain a compact base, and then storing the mold in the refrigerator for about twenty minutes.
Meanwhile, prepare the filling
Separate the yolks from the whites and mount them in very firm snow.
Put in a large bowl Robiola, the cream, sugar, flour, egg yolks, vanilla and lemon juice
Mix with an electric mixer until you get a smooth and homogeneous cream. Add the egg whites
Now incorporate the egg whites, stirring with a wooden spoon with a movement that goes from the bottom up.
Pour now Robiola cream over the biscuit base, leveling as much as possible and bake.
Bake the cake at Robiola for one hour at 160 °. After that time, allow to cool before removing the cake from the mold.
Sprinkle the cake with icing sugar. Slice the cake and serve Robiola!