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STEPS
INGREDIENTS
Preheat oven 220... Later you will put it down to 170 c

Preheat oven 220... Later you will put it down to 170 c

If your ricotta is too watery. Put it on kitchen paper around 30 mins or so

If your ricotta is too watery. Put it on kitchen paper around 30 mins or so

Make sure\u2b06\ufe0f\u2b06\ufe0f\u2b06\ufe0f. Easier for de moulding

Make sure⬆️⬆️⬆️. Easier for de moulding

Springform mould 22 cm or 9inch. Butter generously and flour generously

Springform mould 22 cm or 9inch. Butter generously and flour generously

Ingredients: ricotta 1 kg, sugar 100 g, corn flour ( gluten free).. Or all purpose flour', 3 large eggs, lemon zest 1

Ingredients: ricotta 1 kg, sugar 100 g, corn flour ( gluten free).. Or all purpose flour', 3 large eggs, lemon zest 1

Separate eggs.  Add yolk over cheese

Separate eggs. Add yolk over cheese

Zest lemon

Zest lemon

Add flour over sugar and mix.. Easier to mix with cheese without lumps

Add flour over sugar and mix.. Easier to mix with cheese without lumps

Mix cheese+yolks+zest. Then add flour sugar mixture

Mix cheese+yolks+zest. Then add flour sugar mixture

Mix until  homogenous

Mix until homogenous

Best egg whites in peaks

Best egg whites in peaks

Add in 3 times and fold in delicately

Add in 3 times and fold in delicately

Put in the mould

Put in the mould

In the oven

In the oven

Put down the oven 170 C and bake for 45 mins

Put down the oven 170 C and bake for 45 mins

  • 1.0kg Ricota
  • 3.0 Eggs
  • 100.0g Sugar(50)
  • 30.0g Corn flour or Ap flour
  • 1.0g Lemon zest
  • Spring form mould 9 inch