This cake combines the tartness of lemon with the softness of ricotta
RICOTTA CAKE
2 eggs (yolk and egg white separated)
120 g sugar
230-250 g ricotta cheese
juice and zest of 1 lemon
70 g flour
powdered sugar on top
Preheat the oven to 170C. Butter and breadcrumb the springform cake pan.
Whisk the egg whites and set aside. Whisk the egg yolks and sugar. Add the ricotta cheese, lemon juice and zest and flour. Finally lift in the frothed egg whites.
Pour into a springform pan and bake in the lowest level of your oven for 35-40 minutes. Let cool and sift some powdered sugar on top.
Pidän sitruunan mausta ja kakun pehmeästä koostumuksesta, ja tietenkin siitä, että se on tosi helppo tehdä 🙂 Kakun kanssa kaveriksi sopii hyvä mokka-kahvi.
