1/2 kg of ricotta
1 tablespoon of vanilla
6 tablespoons of sugar
1/4 cup of all-purpose flour
4 eggs
1 tablespoon of lemon juice
1 cup of heavy cream or 1 can of cream
Dough:
1 package of biscuit mix
1/2 cup of melted butter
1/2 kg of ricotta
1 tablespoon of vanilla
6 tablespoons of sugar
1/4 cup of all-purpose flour
4 eggs
1 tablespoon of lemon juice
1 cup of heavy cream or 1 can of cream
Dough:
1 package of biscuit mix
1/2 cup of melted butter
To make the dough, blend the biscuits in a blender until they form a fine powder
Mix this powder with the melted butter
Press the dough into the bottom and sides of a cake pan
Bake at 350°F for 5 minutes
Prepare the filling: beat the ricotta with vanilla and 2 tablespoons of sugar
Add the flour and continue beating
Add the well-beaten egg yolks and beat well
Add the lemon juice and heavy cream, and mix well
Beat the egg whites until stiff and add the remaining sugar (4 tablespoons) gradually, beating continuously
Add this mixture to the ricotta mixture with caution
Place it in the cake pan over the dough
Bake at 350°F for 1 hour and 30 minutes
Turn off the oven and let the cake stay inside for 30 minutes
This recipe is delicious and very economical.
