Torta di ricotta (9)
Instructions
Grease a cake tin by 26 cm in diameter with high edges.
Pass the ricotta through a sieve into a large bowl.
Add the sugar, stirring with a wooden spoon until it is completely mixed.
Stir the flour, baking powder and salt, then and add it to rain with sieved ricotta.
Mix well, then add egg yolks one by one and the lemon peel whip the egg whites until foamy soda well and Preheat oven to 180 degrees.
Mix the egg whites to the mixture gently, trying not to remove them.
Place the dough into the mold levelling as best you can.
Bake for about 40 minutes, the cake is done when a toothpick inserted in the Center comes out dry.
Let cool, put the cake and serve powdered with icing sugar.
Ingredients and dosing for 8 persons
- 300 g of fresh ricotta
- 300 g of white flour
- 300 g of sugar
- 3 eggs
- == 1 lemon (zest)
- 1 sachet of baking powder
- Little of icing sugar
- 1 pinch of salt
- For the pan:
- Little of butter for pan