A soft and fresh dessert, perfect for any occasion!
Ingredients:
250 g ricotta
4 eggs
150 g sugar
150 g melted butter
1 teaspoon vanilla extract
120 g flour
500 ml warm milk
Grated zest of 1 lemon
Icing sugar for decoration
Procedure:
Preparing the oven:
Preheat the oven to 160°C. Butter and flour a baking pan (about 20×20 cm).
Preparing the egg yolks:
Separate the egg yolks from the egg whites. In a large bowl, beat the egg yolks with the sugar until the mixture is light and fluffy.
Incorporate the ricotta:
Add the ricotta and mix well.
Add the liquid ingredients:
Incorporate the melted butter and vanilla extract, continuing to mix.
Sift the flour:
Add the sifted flour to the mixture and mix until smooth.
Add the milk and lemon:
Gradually add the warm milk and grated lemon zest, mixing well.
Beat the egg whites:
In another bowl, beat the egg whites until stiff.
Fold in the egg whites:
Gently fold the beaten egg whites into the mixture, using bottom-up movements.
Pour and smooth:
Pour the mixture into the prepared pan and smooth the surface.
Bake:
Bake in the preheated oven for approximately 50-60 minutes, or until the top is golden and the cake is cooked.
Cool:
Let the cake cool completely in the pan before turning it out.
Garnish:
Sprinkle with powdered sugar before serving.
