Ricotta Raspberry Peach Slices with Spelt Crumble


I ate a yummy ricotta slice in a bakery in London, and I absolutely loved it. Therefore, I wanted to replicate it at home. In my opinion, this one even tastes better as it is less sweet but still sweet enough.

Preparation Time: 30 mins

Cooking Time: 30-35 mins

Total Time: 60-65 mins

Portions: 1 tray

 

Ingredients


Dough & Crumble:

250 g butter (cold)

350 g spelt flour

180 g sugar

100 g ground almonds

50 g spelt flakes


Ricotta Filling:

250 g ricotta

250 g cream cheese (quark)

2 eggs

40 g sugar

50 g corn starch

1 pack vanilla sugar

1 lemon (zest)


200 g tinned peaches

200 g raspberries

 

Method


1. Preheat the oven to 190°C.


2. Put all the ingredients for the dough apart from the spelt flakes into a large bowl. With your hands, knead into a stiff dough.


3. Cover a 25x25 baking tin with baking paper.


4. Use ½ - 2/3 of the dough to form the base of the slices. Bake it for 15 minutes.


5. Meanwhile, add the spelt flakes with the rest of the dough and save for later.


6. Mix the ricotta, cream cheese, eggs, sugar, vanilla sugar and lemon zest. Sieve the corn starch and add to the ricotta cream as well.


7. Cut the peaches into slices. Cover the dough base with peaches and raspberries. Pour over the ricotta cream, and top with the spelt almond crumble.


8. Bake for another 15-20 minutes.


Enjoy!



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Ricotta Raspberry Peach Slices with Spelt Crumble
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