Raspberry ricotta buckwheat

Votes: 4

Time: 1 hour 35 minutes
Complexity: average
Servings: 20

An American buckle (from the English word "buckle" - to bulge) is a pie with berries (or, less commonly, fruit) embedded in it, topped with a streusel made of flour, sugar, and butter, which puffs up into a delicious, crispy crust when baked. Adding ricotta cheese to the dough makes the pie more tender and moist. Ricotta also pairs beautifully with raspberries. In America, buckle is traditionally considered a coffee dessert and is traditionally served with a cup of coffee.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Sponge cake

1 cup ricotta
3/4 cup sugar
2 large eggs
1/4 cup (60 g) butter, melted
1 tbsp vanilla extract
2 tsp finely grated lemon zest
2 tablespoons lemon juice
2 cups of flour
1.5 tsp baking powder
1/4 teaspoon of baking soda
1/4 teaspoon salt

Streusel and berries

1 cup flour
3/4 cup sugar
0.5 tsp baking powder
A pinch of ground cinnamon
6 tbsp (90 g) butter, melted
3 cups fresh or frozen raspberries, thawed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: ricotta cheese, sugar, eggs, butter, vanilla extract, lemon, flour, cinnamon, raspberry

Cooking the dish according to the recipe:

Preheat oven to 175°C and grease a 22x32 cm pan.
Whisk the ricotta with the sugar, eggs, melted butter, vanilla, lemon zest, and juice. Sift the flour, baking powder, baking soda, and salt into a separate bowl. Pour into the ricotta mixture and mix until smooth. Pour the batter into the prepared pan.

Streusel: Mix together the flour, sugar, baking powder, and cinnamon, then add the butter and mix well. Sprinkle the ricotta batter with raspberries (if using thawed berries, drain off any excess juice and combine them with 2 tablespoons of flour) and top with streusel. Bake the pie for 45-55 minutes, or until a tester inserted into the center comes out clean. Cool the pie in the pan, then serve.

The buckle can be stored wrapped in the refrigerator for 3 days.

Author of the recipe - Anna Olson is a pastry chef and television host.

Categories:

recipe / Desserts / Cupcakes, biscuits / Sweet pies, tarts and casseroles / American cuisine

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