Ricotta Pesto Cake

Name: Ricotta Pesto Cake
Yield: 8
Ingredients: 1 batch of basic dough; Filling; 1 bunch of parsley; 1 clove of garlic; 1 cup of olive oil; 500g fresh ricotta cheese; 1 cup of light cream; 2 eggs; 3 egg whites; 1 US cup of milk; Salt and black pepper to taste

1
1 batch of basic dough
2
Filling
3
1 bunch of parsley
4
1 clove of garlic
5
1 cup of olive oil
6
500g fresh ricotta cheese
7
1 cup of light cream
8
2 eggs
9
3 egg whites
10
1 US cup of milk
11
Salt and black pepper to taste

Ingredients

1
1 batch of basic dough
2
Filling
3
1 bunch of parsley
4
1 clove of garlic
5
1 cup of olive oil
6
500g fresh ricotta cheese
7
1 cup of light cream
8
2 eggs
9
3 egg whites
10
1 US cup of milk
11
Salt and black pepper to taste

Directions

1
Mash the parsley, garlic, and olive oil in a blender until it forms a thick paste
2
Remove from blender and add ricotta mixed with light cream. Reserve
3
Bat the eggs gently with egg whites and add milk
4
Mix well
5
Incorporate the eggs into ricotta, season with salt and black pepper, and mix well
6
Spread on dough and bake in a medium-preheated oven
7
Serve hot or cold.