Budino Di Ricotta

Method3 steps

1. 1

   Step 1: Heat the oven to 180°C conventional or 160°C fan. Grease a 25 cm cake tin with the additional tin butter and dust it with the additional tin flour (3 tbs). Separate all four eggs, holding the whites in a clean separate bowl. Wash and finely zest both lemons. Mash all the ricotta (500g) and beat with all four yolks, then mix in all the measured batter flour, sugar (250g), cinnamon (1 tsp), lemon zest and rum. Keep the whites and serving icing sugar out of this mixture.

   Uses 500g Ricotta · 4 large Eggs · 3 tbs Flour · 250g Sugar · 1 tsp Cinnamon · Zest from 2 lemons, grated now · 5 tbs Dark Rum · Additional butter to grease the 25 cm cake tin

2. 2

   Step 2: Whisk all the held egg whites until stiff. Gently fold all the whipped whites into the prepared ricotta mixture and pour the complete batter into the prepared tin. Bake in the heated oven for about forty minutes, until the cake is firm.

   Bake ricotta cake · 40 minUses All the mixed ricotta batter · All four held egg whites · The greased and dusted 25 cm tin

3. 3

   Step 3: Serve the baked ricotta cake hot, or let it cool before serving. Dust lightly with the separate icing sugar.

   Uses The complete firm baked cake · Icing sugar, a light dusting to serve