Ingredients :

FOR PASTRY:
FLOUR 500 gr
BAUDET 175 grams
SUGAR 165 grams
MILK 50 ml
EGG 1
VANILLA EXTRACT 1 teaspoon
CHEMICAL YEAST 1 sachet

FOR THE FILLING:
RICOTTA 300 grams
ICING SUGAR 150 grams
CHOCOLATE CHIPS 100 grams YOU ALSO NEED: ICING
SUGAR

How to prepare Genovese ricotta and chocolate:

Step 1
Prepare the dough: collect the flour, yeast and diced butter in a bowl and mix with your fingertips until large crumbs form.

Step 2
Add the vanilla, egg, milk and sugar and mix again. Transfer everything to a work surface and continue until you get a smooth and homogeneous dough. Wrap it in cling film and let it rest in the refrigerator for half an hour.

Step 3
Roll out the dough into a sheet a few mm thick and, using a glass, cut out discs.

Step 4
Mix the ricotta with the icing sugar until you get a smooth cream

Step 5
Add the chocolate chips and mix gently.

Step 6
Place a teaspoon of filling on half of the discs

Step 7
Cover with a second disc and press the edges well to make them stick

Step 8
Arrange the sponge cakes on a baking tray covered with baking paper and bake in a fan oven at 180°C for approximately 15 minutes.

Step 9
Once the cooking time is up, take the sponge cakes out of the oven, sprinkle them with icing sugar and serve them hot.

Tip:
With these quantities you will get a total of 12 to 15 sponge cakes. To make a perfect shortcrust pastry, it is important that the butter is very cold in the refrigerator and that the dough is worked very quickly and with the fingertips, to prevent the heat of the hands from compromising the final result; form a firm and homogeneous dough, wrap it in cling film and leave it to rest in the refrigerator for at least half an hour. Roll out the dough into a thin sheet and, with the help of a glass or a cookie cutter with a diameter of about 12 cm, cut out some discs.

If you can’t find vanilla extract, you can substitute with 1 sachet of vanillin.

Remember to sprinkle the sponge cakes with icing sugar while they are still war