Ricotta Cake with Moldy Crust

Preheat the oven to 350°F (medium heat)

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

Transfer the crumbs to a medium bowl, add the melted butter and Parmesan cheese, and mix with your fingers until well combined

Press all the crumbs into a 23cm diameter cake pan

Use the back of a spoon to press the crumbs evenly across the bottom and sides of the pan

Use a knife to trim the crust to an even height, leaving about 4cm of crust at the top

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

Let cool completely

Prepare the filling: in a small bowl, sprinkle the water over the gelatin and mix well with a fork. Reserve

In a blender, puree the strawberries until smooth. Reserve

Melt the gelatin in a bain-marie. Reserve

In a medium bowl, combine the ricotta cheese and milk

Mix well with a wooden spoon

Add the reserved gelatin mixture and mix again

Add the grated Parmesan cheese and pureed strawberries, and mix once more

Transfer the filling to a larger bowl filled with cold water and ice

Stir until the filling reaches the consistency of raw egg white

Fill the cooled cake crust with the prepared filling, cover tightly with plastic wrap or aluminum foil, and refrigerate for about 2 hours

Unmold onto a serving plate, arrange the sliced strawberries on top, and serve immediately

380 calories per slice

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

Cover with plastic wrap or aluminum foil and refrigerate until serving time

Unmold and decorate with sliced strawberries.