Knead the flour sifted with butter, the sugar and egg yolk. Leave the dough wrapped in aluminum foil or paper beard 2 hours in the refrigerator. Heat oven to 190 degrees.
Spread the dough on a floured surface and cover with her bottom and edges of a detachable mould. Prick the dough several times with a fork and put over the chickpeas.
Bake the cake 10 minutes to half-height. Remove chickpeas. Whisk the ricotta with the sugar, powders for puding, lemon zest and eggs. Assemble the cream and incorporate it bottom up. Fill the bottom of the cake with cottage cheese mixture and cook for others 60 minutes.
Let cool a little. Wash, Let drain and splitting into two strawberries, and cover with the filling of cottage cheese. Prepare gelatin according to the instructions for bathing cake and cover with her strawberries.
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