1/2 kg of ricotta
1 tablespoon of vanilla
6 tablespoons of sugar
1/4 cup of wheat flour
4 eggs
1 tablespoon of lemon juice
1 cup of fresh whipped cream or 1 can of heavy 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 wheat flour
4 eggs
1 tablespoon of lemon juice
1 cup of fresh whipped cream or 1 can of heavy cream
Dough:
1 package of biscuit mix
1/2 cup of melted butter
To make the dough, blend the biscuits slowly in a blender until you get a flour-like consistency
Mix this flour with the melted butter
Press the dough into the bottom and sides of a baking dish
Bake for 5 minutes in a moderate oven that has been preheated
Prepare the filling: beat the ricotta with vanilla and 2 tablespoons of sugar, then add the flour and continue mixing
Add the well-beaten egg yolks and mix well
Add the lemon juice and heavy cream, and mix thoroughly
Beat the egg whites until frothy and add the remaining sugar (4 tablespoons) gradually, beating constantly
Add this mixture to the ricotta mixture carefully
Place it in a baking dish over the dough
Bake for 1 hour and 30 minutes in a moderate oven
Turn off the oven and let the cake stay inside for about 30 minutes
This recipe is delicious and very economical.
