{"id":8443,"date":"2022-07-02T18:38:38","date_gmt":"2022-07-02T16:38:38","guid":{"rendered":"https:\/\/democraticgourmet.com\/?p=8443"},"modified":"2026-02-27T14:01:30","modified_gmt":"2026-02-27T13:01:30","slug":"strawberry-cake-with-ricotta-verbena-syrup-and-whipped-cream","status":"publish","type":"post","link":"https:\/\/democraticgourmet.com\/it\/strawberry-cake-with-ricotta-verbena-syrup-and-whipped-cream\/","title":{"rendered":"Torta alle fragole con ricotta e sciroppo di verbena"},"content":{"rendered":"<h3 class=\"has-text-align-center wp-block-heading\"><em><em><em><em><em><em>Elegante come una torta nuziale!<\/em>!<\/em><\/em><\/em><\/em><\/em><\/h3>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<h5 class=\"wp-block-heading\">ingredienti per <strong>8 <\/strong>porzioni (costo totale circa 12\u20ac con prodotti biologici)<\/h5>\n\n\n\n<p><strong>per il pan di Spagna <\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150 g di uova (circa 3 medie)<\/li><li>90 g di farina 00<\/li><li>90 g di zucchero<\/li><li>scorza di \u00bd limone<\/li><li>1 pizzico di sale<\/li><\/ul>\n\n\n\n<p><strong>per lo sciroppo<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>150 ml di acqua<\/li><li>15 ml di succo di limone<\/li><li>125 g di zucchero<\/li><li>30 foglie di verbena<\/li><li>bucce di \u00bd limone<\/li><\/ul>\n\n\n\n<p><strong>Per il ripieno<\/strong><\/p>\n\n\n\n<ul class=\"wp-block-list\"><li>250 g di ricotta ben scolata<\/li><li>15 g di zucchero a velo<\/li><li>scorza di \u00bd limone<\/li><li>300 g di panna liquida (almeno con 30% di grassi), ben fredda<\/li><li>1 pizzico di sale<\/li><li>300 g di fragole fresche<\/li><\/ul>\n\n\n\n<hr class=\"wp-block-separator has-css-opacity\"\/>\n\n\n\n<p>La pasta genovese e il pan di Spagna sono la base perfetta per le torte a strati. Hanno la struttura ideale sia per assorbire lo sciroppo che per trattenere i vari strati, ripieni e guarnizioni della torta. Producono torte gustose, succose e leggere e sono la mia scelta numero uno, quando voglio usare creme e ripieni di frutta estivi. <\/p>\n\n\n\n<p>La pasta genovese fece la sua prima apparizione nel mondo della pasticceria grazie al pasticcere genovese Giovanni Battista Cabona, che nel 18\u00b0 secolo prepar\u00f2 questo dolce per la corte spagnola. Il dolce fu talmente apprezzato da essere chiamato \u201cpasta genovese\u201d in onore del suo creatore.<\/p>\n\n\n\n<p>Il pan di spagna nasce poco dopo da una semplificazione della pasta genovese.<\/p>\n\n\n\n<p>La principale differenza tra le due preparazioni sta nel fatto che nella pasta genovese le uova e lo zucchero devono essere lavorate a temperatura calda (fino a 45-50\u00b0C), mentre il pan di spagna viene lavorato a freddo. La seconda differenza \u00e8 che nella genovese alla fine si aggiunge un po' di burro. Il pan di spagna \u00e8 normalmente senza burro.<\/p>\n\n\n\n<p>Oggi ho utilizzato la versione semplificata (pan di Spagna) per realizzare una torta a strati alle fragole, ripiena di crema di ricotta e guarnita con panna montata e cubetti di fragole fresche. Il risultato \u00e8 una torta extra elegante, ariosa e fruttata che potrebbe anche diventare la scelta perfetta per una sana torta nuziale.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img fetchpriority=\"high\" decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake1-1024x683.jpg\" alt=\"\" class=\"wp-image-8448\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake1-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake1-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake1-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake1-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake1-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake1-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake1-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake1.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p>Quindi, iniziamo con la preparazione del pan di spagna. <\/p>\n\n\n\n<p>Sbattiamo le uova, aggiungendo progressivamente lo zucchero e continuiamo a sbattere, finch\u00e9 non diventano bianche e il loro volume \u00e8 triplicato (circa 10 minuti).  <\/p>\n\n\n\n<p>Quindi setacciamo in due lotti sopra la pastella la farina mescolata con il sale e la incorporiamo delicatamente al composto con una spatola, fino a quando non rimangono grumi. Aggiungiamo anche la scorza.<\/p>\n\n\n\n<p>Trasferiamo l'impasto in una tortiera (di 18-20 cm di diametro) ben imburrata, foderata di carta da forno, ri-imburrata e infarinata e cuociamo in forno statico preriscaldato a 180\u00b0 (160 se ventilato) per circa 20-25 minuti. Il pan di spagna \u00e8 pronto, se rimbalza premendo la superficie con un dito.<\/p>\n\n\n\n<p>Lo sformiamo subito e lo lasciamo raffreddare completamente su una gratella.<\/p>\n\n\n\n<p>Nel frattempo, prepariamo il resto dei componenti della torta.<\/p>\n\n\n\n<p>Per fare la bagna, portiamo a bollore acqua e zucchero, poi aggiungiamo le gocce di limone, le foglie di verbena e le bucce di limone. Non appena la bagna sfiora il bollore, spegniamo il fuoco, copriamo con pellicola e lasciamo in infusione, finch\u00e9 non si raffredda.<\/p>\n\n\n\n<p>Montiamo la panna liquida fredda con lo zucchero a velo, fino a quando non la trasformiamo in una soffice panna montata. Per ottenere i migliori risultati assicuratevi di aver raffreddato bene anche la ciotola e le fruste del mixer.<\/p>\n\n\n\n<p>Mescoliamo anche la ricotta per renderla cremosa, insieme allo zucchero e alla scorza di limone. Quindi aggiungiamo un paio di cucchiai di panna montata. Mettiamo in frigo sia la ricotta che la panna montata, in quanto devono essere ben fredde quando andiamo ad assemblare la torta.<\/p>\n\n\n\n<p>Infine, tagliamo met\u00e0 delle fragole (gi\u00e0 lavate e con i gambi eliminati) a dischi e il resto a cubetti.<\/p>\n\n\n\n<p>Quando il pan di spagna sar\u00e0 completamente raffreddato, possiamo procedere all'assemblaggio finale.<\/p>\n\n\n\n<p>Tagliamo la torta in due dischi uniformi aiutandoci con un coltello seghettato.<\/p>\n\n\n\n<p>Spennelliamo il disco inferiore da entrambi i lati con met\u00e0 della bagna, poi vi spalmiamo sopra met\u00e0 della crema di ricotta. Disponiamo sopra la crema i dischi di fragole e li ricopriamo con il resto della crema di ricotta.<\/p>\n\n\n\n<p>Spennelliamo il resto della bagna su entrambi i lati del secondo disco e lo adagiamo sugli strati di crema di ricotta (parte superiore verso l'alto). Copriamo completamente la torta sulla parte superiore e sui lati con la panna montata.<\/p>\n\n\n\n<p>Mettiamo sopra la torta i cubetti di fragola, come mostrato nelle foto.<\/p>\n\n\n\n<p>Conserviamo in frigo per almeno 2 ore prima di servire.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large\"><img decoding=\"async\" width=\"1024\" height=\"683\" src=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake-2-1024x683.jpg\" alt=\"\" class=\"wp-image-8447\" srcset=\"https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake-2-1024x683.jpg 1024w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake-2-300x200.jpg 300w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake-2-768x512.jpg 768w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake-2-1536x1024.jpg 1536w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake-2-18x12.jpg 18w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake-2-1200x800.jpg 1200w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake-2-600x400.jpg 600w, https:\/\/democraticgourmet.com\/wp-content\/uploads\/2022\/05\/strawberry-cake-2.jpg 1773w\" sizes=\"(max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><\/p>","protected":false},"excerpt":{"rendered":"<p>As elegant as a wedding cake! ingredients for 8 servings (total cost about 12 \u20ac with organic ingredients) for the sponge cake 150 g (3&#8230;<\/p>\n<div class=\"more-link-wrapper\"><a class=\"more-link\" href=\"https:\/\/democraticgourmet.com\/it\/strawberry-cake-with-ricotta-verbena-syrup-and-whipped-cream\/\">Continue reading<span class=\"screen-reader-text\">Torta alle fragole con ricotta e sciroppo di verbena<\/span><\/a><\/div>","protected":false},"author":3,"featured_media":8446,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[517],"tags":[524,1790,1791,1107,1048,655,1046,1417,1560,521,594,1792,1793,609],"class_list":["post-8443","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-desserts","tag-egg","tag-genoise","tag-layer-cake","tag-lemon-juice","tag-liquid-cream","tag-mint","tag-ricotta","tag-sponge-cake","tag-strawberries","tag-sugar","tag-syrup","tag-verbena","tag-whipped-cream","tag-zest","entry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - 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