Torta Cremose di Ricotta

Torta Cremose di Ricotta

Suggested material offered in store


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)

Zest of one lemon

Icing sugar


- 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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