Torta Cremose di Ricotta

Torta Cremose di Ricotta

Suggested material offered in store


1 kg of ricotta fiorella from Saputo

250g sugar

100g flour 00 

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 50 to 60 minutes (depending on your oven).

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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