Apple pie and ricotta

Put the biscuits in the mixer and reduce it in the dust; melt 80 g of butter over low heat and add the biscuits, along with 50 g of sugar and a generous capture of cinnamon.

Mix well and spread the mixture on the bottom of a hinged cake tin, 20 cm in diameter previously buttered.

Compress well the dough with the Palm of your hand and put in the fridge the cake tin.

Peel the apples and cut into quarters, remove the core and cut; roundtrip in a bowl and add the egg yolks (keeping aside the egg whites), the zest of half a lemon, the juice of half a lemon, ricotta, flour, 50 g of sugar and a pinch of cinnamon.

mix well all ingredients with a whisk and add the cream.

Snow firmly mounted egg whites, add remaining sugar and beat for another minute; then gently incorporate (stirring from bottom to top) the rest of the preparation, using a flexible spatula to remove them.

Heat the oven to 170 degrees.

Pour the preparation in the Pan has been removed from the refrigerator and cook in the oven for about 95 minutes; check cooking feeling out slightly with your fingers the soft surface that must be hard and slightly elastic.

Turn off the oven and leave the cake to cool for one hour.

Remove from pan and and put it on a plate; surface coated with Apple jelly and keep in refrigerator for 3 hours.

Before serving, wash apples, remove smith cored and cut into thin slices; cover with the lemon juice and the sweet distributing them on the surface and around the edges.