You know that delicious cheese that is in the chiller cabinet of some supermarkets? well, I love it. I decided to do it and I tried the following recipe that did not come just the same but that is very good! The thing that convinces me more 'is that this cake has no food to which they are intolerant (like wheat) and very low-calorie ...
Coming soon will post the revised version but in the meantime get this!
INGREDIENTS:
400 gr ricotta 1 lemon (zest only) a few drops of vanilla essence, 100 g sugar, 4 eggs, a pinch of salt, a tablespoon of cornstarch.
PROCEDURE
Mount sugar with the egg yolks (which form a pretty swollen and foamy cream), stir with a whisk the ricotta cheese (preferably sifted), a tablespoon of cornstarch, vanilla essence and grated lemon zest. Whisk the egg yolks with a firm pinch of salt and stir the mixture.
Grease a baking dish (I use olive oil) and sprinkle Sugar (a pinch) pour the mixture and bake (convection oven preheated) at 170 degrees for about an hour.
Allow to cool well, reverse on a plate and keep in fridge for a couple of hours before consumption. is BUONERRIMA!
GOOD APPETITOOOOOOOOOOOOOOOOOOOOOOO
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