Ricotta Cake with Pineapple

Grease a removable-bottom tart pan with butter and set aside

PREPARE THE CRUST: In a bowl, whisk together the flour, butter, sugar, cinnamon, and ginseng until combined

Melt 6 tablespoons of unsalted butter and add it to the dry ingredients

Mix well

Spread the crust mixture evenly in the prepared tart pan and press firmly with your fingers

Refrigerate for later use

Preheat oven to 150°C (weak)

MAKE THE FILLING: In a blender, blend the ricotta cheese until smooth

Add the vanilla extract and confectioners' sugar

Blend lightly

Add the eggs one at a time, blending well after each addition

Pulse the mixture with an electric mixer to ensure it's creamy and smooth

Add the milk and blend only until it forms a homogeneous mixture

Pour the filling into the prepared tart pan and bake for 25 minutes or until lightly browned

Remove from oven and let cool completely

MAKE THE TOPPING: Drain the pineapple rings and reserve along with 1 cup of syrup (if needed, add water to complete)

Pulse the pineapple in a blender or food processor until coarsely chopped

In a saucepan, whisk together the confectioners' sugar, flour, and pineapple juice

Cook over medium heat, stirring constantly, until it comes to a boil

Reduce heat and simmer for 1 minute more

Remove from heat and stir in vanilla extract

Let cool

Spread the cooled topping evenly over the surface of the cake and smooth with a spatula

Refrigerate for 5 to 6 hours or overnight.