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