Lime ricotta cake

2_18307 LIME and RICOTTA CAKE INGREDIENTS for 4 PEOPLE a disk of dough BRISA ready and already stretched, 50 g butter, 3 lemons, 6 eggs, 500 g ricotta, 10 cl of fresh cream, 150 g sugar, 2 tablespoons chopped candied orange peel, 2 tablespoons lemon syrup, salt, a few tablespoons of butter for the mould.

Butter a mold hinged round of 26 cm diameter.

Line the bottom and the edge with the pasta BRISA ready and punzecciateli with the prongs of a fork.

Keep in refrigerator 30 minutes.

Preheat oven to 180° Wash and carefully dry 2 green lemons and, with the help of a grid gratuggia, prelevatene zest.

Then squeeze 3 lemons, collecting the juice in a small bowl.

Separte into the egg yolks from the whites.

Snow firmly mounted with a pinch of salt 4 egg whites.

In a large bowl with a wooden spoon the ricotta with cream, egg yolks and sugar.

Stirring stir the zest and lemon juice, candied orange peel and finally add the whipped egg whites, stirring gently.

Pour the preparation in the prepared Cake Pan and spread evenly with the back of a spoon.

Bake 40 minutes, the cake should be lightly golden.

Then remove from the oven, let stand 15 minutes before sofrmarla and place on a baking rack.

Melt 50 g butter fresh focus.

Remove from heat, add lemon syrup and stir.

Brush the surface of the cake with lemon butter.

Let cool and serve well chilled.