Italian Ricotto Cake Recipe

How to make it

---

• Preheat oven to 425 F
• Butter bottom and sides of a 12 in. springform pan
• Sprinkle bottom and sides of pan with graham cracker crumbs.
• Note - You can also mix some melted butter with the crumbs to help hold the crust and bake for about 10 minutes, then cool.
• In a large bowl, beat drained ricotta until very smooth.
• Gradually add 1-1/2 cups of sugar and egg yolks, beating after each addition.
• Beat in flour, lemon rind, and vanilla.
• In a small bowl, beat egg whites with remaining sugar until stiff, combine with whipped cream and fold into ricotta mixture.
• Pour mixture into prepared pan.
• Bake for 10 minutes.
• Lower oven temperature to 350 F and bake for one hour
• Turn off heat and allow cake to cool in oven with door closed - 3 to 4 hours
• Remove cooled cake from oven, carefully remove sides of pan. Store cake (well wrapped) in refrigerator.
• Note - center of cake will be lower than the sides when it is cooled.... not a defect .. supposed to be that way.. helps hold the toppings.
• Note: You may also want to place a tin of water in oven when baking to minimize cracking.
• Recipe also suggests adding raisins, chopped citron, or cherries into the batter.
• Top with sugared strawberries or cherries.... I like it plain. Enjoy... and loosen the old belt buckle.