1 batch of cake batter
For the filling
0.5 kg of ricotta cheese passed through a sieve or processed in a food processor
3/4 cup of sugar
2 tablespoons (tablespoons) of lemon juice
4 eggs
1 small container of natural yogurt
1 cup of ripe banana mashed
1 batch of cake batter
For the filling
0.5 kg of ricotta cheese passed through a sieve or processed in a food processor
3/4 cup of sugar
2 tablespoons (tablespoons) of lemon juice
4 eggs
1 small container of natural yogurt
1 cup of ripe banana mashed
Prepare the cake batter in a 20 cm diameter form
Refrigerate it
Preheat the oven to moderate temperature (180°C)
In a large bowl, whip the ricotta cheese, sugar, and lemon juice
Add the eggs one at a time, whisking well after each addition
Add the yogurt and banana, mixing well
Mix everything together
Pour into the prepared form with cake batter and bake for about 1 hour
Let it cool in the oven with the door slightly ajar
Then refrigerate it
Slice it into 8 portions
Note: Serve with ice cream.
