The Argentine TV diva celebrates her 80th birthday this January 29, with a mega party at her mansion in Uruguay, Mary. On her birthday, we review one of her favorite recipes: ricotta cake. She published it in 2020 in the midst of the period of social, preventive and mandatory isolation.
During those days, both celebrities and the general public turned to home-made gastronomy. These were times when many people began to discover talents and abilities that they had hidden. The Diva was no exception and she began to tell on her networks the recipes that she was cooking in Uruguay where she spent her days during times of isolation.
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“Afterwards, you won't be able to believe it and neither will I. I made a chicken! It's still in the oven, they told me 1.45 minutes. I didn't know how to turn on the oven, I had to wait for Deolinda who lives with me to come down. She turned on the oven for me, because it scared me, she made chic chic chic and it didn't turn on,” she told Tomás Dente on that occasion on the program Nuestros a la Mañana.
The recipe that Susana published had almost 40 thousand likes. (Photo: Instagram @susanagimenezok)
After a lot of practice, he said that he did not advance much in his cooking skills, but he did advance in praise when they made him a ricotta cake. “Sunday + quarantine = Something delicious to have tea with. Here's another of Nancy's recipes. One of my favorites: ricotta cake,” she published at that time for the millions of followers she has on the social network Instagram.
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Homemade ricotta cake recipe, Susana Giménez's favorite
150 gr of butter
90 g of powdered sugar
½ lemon zest
300 g of flour
1 teaspoon baking powder
1 teaspoon salt
600 grams of ricotta
140 g of sugar
4 egg whites
1 teaspoon vanilla extract
1 zest of a lemon
1 zest of an orange
The diva showed inside the exclusive country house where the recipes she published on Instagram were prepared. Photo: Hello! Magazine Argentina.
PROCEDURE FOR THE DOUGH:
•Beat the butter with the sugar until it is very creamy. Add the lemon zest, egg and yolk one at a time, always beating.
•Sift the flour with the baking powder and salt.
•Add in batches to the batter, mixing quickly until the dough forms a ball.
•Divide the dough, reserving two-thirds on one side and one-third on the other.
•Cover the two buns with transparent film and place in the refrigerator for 30 minutes.
•Take the buns out of the refrigerator.
•Stretch the largest one on a piece of film until you get a round disc 24 cm in circumference and (5 cm) high.
•Place the dough in a mold 24 cm in diameter and 5 cm high, with a removable base, previously buttered. Line the edges of the mold with the dough, leaving 1 cm free to attach the cake lid.
•Remove the film that was used to knead the bun and transfer the dough until it is placed in the mold.
•Stretch out the smallest bun until it reaches about 30 cm in diameter to make the top of the cake.
•Sift the ricotta with the rest of the ingredients with a hand mixer, incorporating air into the preparation.
•Place the filling inside the cake with a spatula.
•Paint the edge of the cake, already filled, with a little beaten egg.
•Cover with the lid.
•Press on the edges and cut off the excess, joining the lid well with the edges of the dough.
•Paint the lid with egg.
•Moderate oven 180º for 40/50 minutes.
•The surface should be lightly golden.
•Let it cool and place powdered sugar on the lid.