Recipe Mattonella with cream cheese – Italian Cuisine

Recipe Mattonella with cream cheese


  • 200 g fresh cream
  • 115 g sugar
  • 115 g flour
  • 100 g ricotta
  • 100 g robiola
  • 25 acacia honey
  • 3 eggs
  • vanillin
  • cinnamon and cloves powder
  • salt
  • Cherries in Syrup
  • butter and flour for the mold

For the recipe of the cheese cream briquette, whip the eggs with the sugar, a pinch of cinnamon, cloves and salt, until they become soft and swollen. Then add the flour; spread the mixture on a buttered baking tray, covered with greased and floured baking paper. Bake it at 175 ° C for 9-10 '(biscuit dough). Remove from the oven the biscuit dough and let it cool. Meanwhile, work the ricotta with the robiola, honey and half a sachet of vanillin; whip the cream and add it to the ricotta, obtaining a soft cream. Cut the cookie dough into 3 squares (the third is obtained from the cutouts and you will use it as an intermediate layer). Fill each layer with the ricotta cream, helping yourself with a pastry bag. Then garnish the top with the cherries in syrup, also pouring some of their syrup.

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