1/2 cup all-purpose flour
1/2 teaspoon salt
4 eggs
1/3 cup sugar, confectioners
1 cup whole milk (reconstituted)
1 teaspoon vanilla extract
2 tablespoons freshly squeezed lemon juice
3 cups ricotta cheese, well sifted
Topping:
1/2 teaspoon ground cinnamon mixed with 1 tablespoon confectioners' sugar
1/2 cup all-purpose flour
1/2 teaspoon salt
4 eggs
1/3 cup sugar, confectioners
1 cup whole milk (reconstituted)
1 teaspoon vanilla extract
2 tablespoons freshly squeezed lemon juice
3 cups ricotta cheese, well sifted
Topping:
1/2 teaspoon ground cinnamon mixed with 1 tablespoon confectioners' sugar
One day ahead, preheat the oven to a low temperature
Preheat it for a low temperature
Sift together the flour and salt
With a spoon, beat the eggs with the sugar until they are well mixed
Add the flour mixture
Combine the milk, vanilla extract, and lemon juice
Gradually add the ricotta cheese, mixing everything very well; beat until you get a smooth consistency
Pour into a cake pan of approximately 21 cm in diameter
Sprinkle with the topping and bake for 1 hour
Turn off the oven but leave the cake inside for another hour
Let it cool for several hours
Chill in the refrigerator before serving
Cut into 12 portions, each with 128 calories.
