Torta Cremose di Ricotta
Suggested material offered in store
Ingredients
I kg of ricotta fiorella from Saputo
250g sugar
100g flour 00 or Manitoba flour
100g room temperature unsalted butter
6 eggs (egg yolks only)
1 envelope of vanilla and yeast together (Cucina della Nonna)
Icing sugar
Preparation
- Preheat oven at 360F
- With a hand mixer or stand mixer, beat butter sugar and vanilla yeast until well combined
- Add your egg yolks and whisk for 10 mins until nice and creamy
- Add your lemon zest and ricotta and beat well together
- Add flour with a spatule and mix together well
- Butter a 26 cm cake pan bake 360 for 1 hour
- Check for doneness with a cake thermometer
- Let cool and remove from the cake pan
- Dust with icing sugar before serving
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