Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Torta di Ricotta




Source of Recipe


Internet


List of Ingredients




10 oz fresh ricotta
10 oz flour
10 oz sugar
3 eggs
the grated rind of 1 lemon
butter
icing sugar
1 sachet of baking yeast



Recipe



Mix and amalgamate in a bowl the ricotta with the sugar first; then add the egg yolks one at a time and at last the flour, the lemon rind and the yeast.
Whip the three egg whites rock stiff and amalgamate delicately to the ricotta compound, with a vertical movement.
Butter a cake tin and dredge it carefully with flour. Pour the compound in it and cook in the preheated oven at 180° C for about 20 minutes, until the surface of the cake turns to golden.
Let it cool down and sprinkle on top the icing sugar before serving.