A light, creamy and irresistible dessert, perfect to surprise your guests or pamper yourself with a moment of sweetness!
Ingredients
🧀 250 g fresh ricotta
🥚 4 eggs (separate the yolks and albums)
🍬 150 g granulated sugar
🧈 150g melted butter, cooled
🌿 1 teaspoon vanilla extract (optional)
🍋 Juice and grated zest of 1 untreated lemon
🌾 120 g 00 flour
🥛 500 ml warm milk
🍧 Icing sugar for decoration (optional)
Preparation
1️⃣ Prepare the creamy base:
Preheat the oven to 160°C and butter a cake pan (preferably from 22 cm). In a large bowl, mix the ricotta with yogurt, sugar, melted butter, vanilla extract, lemon juice and zest until you get a smooth cream. 🥚
2️⃣ Whip the albums:
In another bowl, whip snow albums with a pinch of salt. This will lighten the cake and contribute to the magic of separating the layers.
3️⃣ Combine the ingredients:
Add the sifted flour to the ricotta cream, stir gently. Incorporate the whipped albums little by little with movements from bottom to top so as not to disassemble them.
4️⃣ Pour the milk:
Finally, gradually add lukewarm milk to the compound, mixing slowly to obtain a smooth and homogeneous dough.
5️⃣ Bake the magic:
Pour the compound into the cake pan and bake for 50-60 minutes. The surface should be golden brown, while the inside will remain creamy. Use a chopstick to check the cooking.
6️⃣ Relax and decorate:
Let cool in the cake pan for 10 minutes, then transfer the cake to a wire rack to cool. Dust with powdered sugar before serving for an elegant touch.
Additional tips
Tasty variations: Add a pinch of grated ginger for a touch of spice or replace the lemon with orange for a fragrant variation!
Serve it like this: Accompany the cake with fresh fruit or a dollop of whipped cream to make it even more delicious.
Storage: Keep your cake covered in the refrigerator for 2-3 days and enjoy it cold for an even more delicious texture!
