Ricotta Cake

Name: Ricotta Cake
Yield: 12
Ingredients: 5 egg yolks; 2 1/2 cups (chopped) of grated carrot; 6 tablespoons of butter; 250 g of whipped ricotta cheese; 2 1/2 cups of all-purpose flour; 100 g of seedless raisins; 5 egg whites beaten to snow; 1 tablespoon of active dry yeast; Topping; 1/2 can of condensed milk; 50 g of shredded coconut

1
5 egg yolks
2
2 1/2 cups (chopped) of grated carrot
3
6 tablespoons of butter
4
250 g of whipped ricotta cheese
5
2 1/2 cups of all-purpose flour
6
100 g of seedless raisins
7
5 egg whites beaten to snow
8
1 tablespoon of active dry yeast
9
Topping
10
1/2 can of condensed milk
11
50 g of shredded coconut

Ingredients

1
5 egg yolks
2
2 1/2 cups (chopped) of grated carrot
3
6 tablespoons of butter
4
250 g of whipped ricotta cheese
5
2 1/2 cups of all-purpose flour
6
100 g of seedless raisins
7
5 egg whites beaten to snow
8
1 tablespoon of active dry yeast
9
Topping
10
1/2 can of condensed milk
11
50 g of shredded coconut

Directions

1
1 Preheat the oven to 180°C
2
Beat the egg yolks with the grated carrot and butter
3
Add the ricotta cheese and beat a little more
4
Remove from the stand mixer and add the flour, raisins, beaten egg whites, and active dry yeast
5
Mix well
6
2 Place in an untimed and floured 23 cm diameter baking dish
7
Bake for approximately 45 minutes
8
When warm, remove from oven, cover with condensed milk, and sprinkle shredded coconut.