Ricotta cake

INGREDIENTS

• 3 eggs
• 150g of caster sugar
• 70g of white flour
• 250g of ricotta cheese
• 1/2 teaspoon of vanilla extract
• 250ml of heavy cream

METHOD

Whip the egg whites until stiff and set aside. In a separate bowl, whip the egg yolks with the sugar.

Once you have a frothy mixture, add the ricotta to the egg yolk mixture and mix.

Add the flour, vanilla extract and mix, when everything is blended add the liquid cream.

Finally, incorporate the egg whites into the batter, stirring gently to prevent air from escaping.

Set the oven to 180 ° C with fan and cook for about 30/35 minutes.

Before serving, we suggest to cover the surface of the cake with powdered sugar and add a few drops of Traditional Balsamic Vinegar of Modena D.O.P. EXTRA VECCHIO to each slice.