For the batter
1 kg of ricotta cheese passed through a sieve
1 cup of sugar (180 g)
1/3 cup of all-purpose flour (40 g)
6 eggs
1/2 teaspoon of ground cinnamon
2 tablespoons of grated orange peel
2 tablespoons of vanilla extract
1 pinch of salt
For the glaze
1 cup of your preferred gelatin dessert (320 g)
1/4 cup of water (60 ml)
For the batter
1 kg of ricotta cheese passed through a sieve
1 cup of sugar (180 g)
1/3 cup of all-purpose flour (40 g)
6 eggs
1/2 teaspoon of ground cinnamon
2 tablespoons of grated orange peel
2 tablespoons of vanilla extract
1 pinch of salt
For the glaze
1 cup of your preferred gelatin dessert (320 g)
1/4 cup of water (60 ml)
Preheat the oven to 100°C (gentle heat)
Grease a 20 cm diameter and 7 cm high cake pan with butter and dust with all-purpose flour
Prepare the batter: using a spatula, mix well until smooth the ricotta cheese
In a bowl, mix the sugar with the flour, then add the ricota and mix until well incorporated
Add the eggs one by one, mixing delicately after each addition
Add the cinnamon, orange peel, vanilla extract, and salt
Pour the batter into the prepared cake pan and level the top to eliminate air bubbles
Bake for 1 hour and 10 minutes or until golden brown and almost firm in the center (test by inserting a skewer 2.5 cm from the center; it should come out clean)
Let cool down (the cake should slightly shrink)
Make the glaze: mix the gelatin dessert with the water and heat over low heat, stirring occasionally until dissolved
Let cool down and spread over the cake
Cover and refrigerate
When serving, remove the cake from the pan and transfer to a plate
333 calories per slice
