A variation of the Neapolitan Babbaiola with passion fruit and without gluten and lactose.
Step 1 of 10: For the shortcrust pastry: combine the ingredients, knead, and let rest for 30 minutes.
Step 2 of 10: For the lemon cream: heat the cream, add 2 eggs, the cornstarch, almond milk, lemon juice, and a pinch of salt.
Step 3 of 10: Let the cream thicken and cool.
Step 4 of 10: Mix the ricotta with the sugar, add the passion fruit juice and 1 egg.
Step 5 of 10: Add the lemon cream.
Step 6 of 10: Spread the shortcrust pastry in a 22 cm pan.
Step 7 of 10: Fill with the cream and decorate with the classic strips.
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · Contains nickel · Allergens detected: Eggs, Soy, Milk, and Tree nuts
Step 8 of 10: Bake in a conventional oven at 180°C for 35 minutes.
Step 9 of 10: Remove from the oven and let cool.
Step 10 of 10: Decorate with passion fruit and coconut.
| Average values | Per serving400 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 3,960 kJ946 kcal | 990 kJ237 kcal |
| Fat | 53.08 g | 13.27 g |
| of which saturated fatty acids | 31.04 g | 7.76 g |
| Carbohydrates | 106.96 g | 26.74 g |
| of which sugars | 57.96 g | 14.49 g |
| Fibre | 9.24 g | 2.31 g |
| Protein | 16.64 g | 4.16 g |
| Salt | 0.4 g | 0.1 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@foodiecooklab.it.
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