Ricotta and Coffee Cake

Name: Ricotta and Coffee Cake
Total time: 30 min
Yield: 10
Ingredients: 200g cream crackers; 1/2 cup unsalted butter, at room temperature; 1 cup ricotta cheese, plus 2 tablespoons instant coffee; 150g milk chocolate chips; 2 tablespoons finely ground coffee; 500g fresh ricotta cheese; 2 large egg yolks; 2 large egg whites; 1 tablespoon vanilla extract; Accessories; Form a 22cm diameter cake ring with a removable bottom

1
200g cream crackers
2
1/2 cup unsalted butter, at room temperature
3
1 cup ricotta cheese, plus 2 tablespoons instant coffee
4
150g milk chocolate chips
5
2 tablespoons finely ground coffee
6
500g fresh ricotta cheese
7
2 large egg yolks
8
2 large egg whites
9
1 tablespoon vanilla extract
10
Accessories
11
Form a 22cm diameter cake ring with a removable bottom

Ingredients

1
200g cream crackers
2
1/2 cup unsalted butter, at room temperature
3
1 cup ricotta cheese, plus 2 tablespoons instant coffee
4
150g milk chocolate chips
5
2 tablespoons finely ground coffee
6
500g fresh ricotta cheese
7
2 large egg yolks
8
2 large egg whites
9
1 tablespoon vanilla extract
10
Accessories
11
Form a 22cm diameter cake ring with a removable bottom

Directions

1
Crush the biscuits, mix in butter and instant coffee
2
Mold into crumbs to obtain a homogeneous mixture
3
Prepare the base of the cake and reserve
4
Melt the chocolate in a double boiler, add the coffee and mix well
5
Mix the ricotta with a fork, add the remaining instant coffee, egg yolks, vanilla extract, and melted chocolate
6
Beat the egg whites until stiff and fold into the ricotta mixture
7
Use this filling to cover the cake base and bake at 180°C for 35 minutes
8
Let it cool and unmold.