For the crust
2 cups of Maria cookies (300 g)
1/4 cup of butter (50 g)
1 tablespoon of cinnamon
1/4 cup of all-purpose flour (45 g)
For the filling
900 g of ricotta cheese passed through a sieve
1 tablespoon of grated lemon zest
1 1/2 cups of all-purpose flour (270 g)
1 pinch of salt
8 eggs
For the topping
1 cup of whipped cream (240 ml) mixed with 1 tablespoon of lemon juice
3 tablespoons of all-purpose flour
1 tablespoon of vanilla extract
Grated lemon zest for decoration]
For the crust
2 cups of Maria cookies (300 g)
1/4 cup of butter (50 g)
1 tablespoon of cinnamon
1/4 cup of all-purpose flour (45 g)
For the filling
900 g of ricotta cheese passed through a sieve
1 tablespoon of grated lemon zest
1 1/2 cups of all-purpose flour (270 g)
1 pinch of salt
8 eggs
For the topping
1 cup of whipped cream (240 ml) mixed with 1 tablespoon of lemon juice
3 tablespoons of all-purpose flour
1 tablespoon of vanilla extract
Grated lemon zest for decoration]
Preheat the oven to 350°F (medium)
Grease a removable tart pan with butter, 25 cm in diameter. Reserve
Prepare the crust: In a large bowl, mix all the ingredients together
Lay out the crust mixture and press it into the tart pan with your hands. Reserve
Prepare the filling: In an electric mixer, beat the ricotta cheese with lemon zest until creamy
Add the flour, salt, and eggs, and continue beating to mix well (about 10 minutes)
Spread the filling over the crust and bake in a preheated oven at 350°F for about 1 hour or until firm
Remove from the oven, but keep warm
Let the cake cool for about 20 minutes
Prepare the topping: In a medium bowl, mix all the ingredients together to dissolve the flour well
Spread the topping over the cake and return it to the oven at 350°F for about 10 minutes or until firm
Chill in the refrigerator for about 3 hours
Decorate with grated lemon zest and serve
Cals: 305 per slice
