Ricotta Cake

Name: Ricotta Cake
Yield: 6
Ingredients: 2 cups of ricotta cheese; 1/2 cup of milk; 1 tablespoon of salt; 2 whole eggs; 150g of prosciutto, diced; 1/2 teaspoon of oregano; 1/3 cup of green olives, pitted; 1 medium tomato, sliced; 1/4 cup of grated Parmesan cheese

1
2 cups of ricotta cheese
2
1/2 cup of milk
3
1 tablespoon of salt
4
2 whole eggs
5
150g of prosciutto, diced
6
1/2 teaspoon of oregano
7
1/3 cup of green olives, pitted
8
1 medium tomato, sliced
9
1/4 cup of grated Parmesan cheese

Ingredients

1
2 cups of ricotta cheese
2
1/2 cup of milk
3
1 tablespoon of salt
4
2 whole eggs
5
150g of prosciutto, diced
6
1/2 teaspoon of oregano
7
1/3 cup of green olives, pitted
8
1 medium tomato, sliced
9
1/4 cup of grated Parmesan cheese

Directions

1
1 Preheat the oven to 250°C
2
Grease a 16x26cm baking dish with butter
3
2 In a blender, blend ricotta cheese with milk, salt, and eggs until smooth
4
Transfer the mixture to a medium bowl, add prosciutto, oregano, and olives, and mix well
5
3 Place the mixture in the prepared baking dish, top with tomato slices, and sprinkle with Parmesan cheese
6
Bake until the creme firms up
7
Serve immediately, without removing from the mold.