Ricotta Cake with Spoiled Dough

Preheat the oven to 350°F (medium)

Prepare the dough: in a blender, grind the biscuits until they form a crumb

Transfer the crumbs to a medium bowl, add the softened butter and Parmesan cheese, and mix with your fingers until it forms a cohesive mixture

Place the entire mixture into an 8.5-inch round cake pan

Use the back of a spoon to press the dough onto the bottom and sides of the pan, creating an even layer

Use a knife to trim the edge of the dough, leaving about 1 inch of height

Bake in the preheated oven for about 10 minutes, or until firm

Let it cool

Prepare the filling: in a small bowl, sprinkle the water over the gelatin, mixing vigorously with a fork. Reserve

In a blender, puree the strawberries until they form a paste. Reserve

Melt the gelatin in a double boiler. Reserve

In a medium bowl, combine the ricotta cheese and milk, mixing well with a wooden spoon

Add the reserved gelatin and mix again

Add the grated Parmesan cheese and strawberry puree, and mix once more

Place the bowl into another larger bowl filled with ice water and stir until the mixture reaches the consistency of raw egg whites

Refrigerate the cake mixture, covered tightly with plastic wrap or aluminum foil, for about 2 hours, or until firm

Unmold onto a serving plate, spread the strawberry halves on top, and serve immediately

380 calories per slice

Note: If desired, prepare the cake up to 24 hours in advance

Refrigerate covered tightly with plastic wrap or aluminum foil until serving time

Unmold and decorate with strawberry halves.