'1 kg of ricotta cheese'
'2 cups of cornflakes, crushed'
'125 g of melted butter or margarine'
'1 1/2 cups of sugar'
'3 tablespoons of wheat flour'
'2 tablespoons of lemon juice'
'1 tablespoon of grated lemon rind'
'1 tablespoon of grated orange rind'
'6 eggs'
'1 cup of buttermilk'
'1 box of fresh strawberries, hulled and sliced'
'1/2 cup of strawberry jam'
'1 kg of ricotta cheese'
'2 cups of cornflakes, crushed'
'125 g of melted butter or margarine'
'1 1/2 cups of sugar'
'3 tablespoons of wheat flour'
'2 tablespoons of lemon juice'
'1 tablespoon of grated lemon rind'
'1 tablespoon of grated orange rind'
'6 eggs'
'1 cup of buttermilk'
'1 box of fresh strawberries, hulled and sliced'
'1/2 cup of strawberry jam'
'Preheat the oven to 350°F (180°C)
Prepare a 9-inch springform pan by greasing it with butter or cooking spray.'
'Refrigerate the mixture for at least 30 minutes before baking.'
'Bake the cake in the preheated oven for 10 minutes, then reduce the heat to 325°F (165°C) and bake for an additional 1 hour and 15 minutes.'
'Remove the cake from the oven and let it cool completely on a wire rack.'
'Chill the cake in the refrigerator for at least 3 hours before serving.'
'To serve, carefully remove the springform pan sides and dust with powdered sugar
Top with sliced strawberries and drizzle with strawberry jam.'