Name: Italian Ricotta Cake
Prep time: 15 min
Cook time: 15 min
Yield: 12
Ingredients: Unsalted butter, softened - ½ cup; White sugar - ½ cup; Eggs - 2 large; Brandy - ¼ cup; All-purpose flour - 2 cups; Baking powder - 2 teaspoons; Ricotta cheese - 3 pounds; Eggs - 5 large; White sugar - 1 ¾ cups; Heavy cream - 1 cup; Egg whites, beaten stiff - 3 large; Lemon, zested - ½ medium; Lime, zested - ½ medium; Ground cinnamon - ½ teaspoon

Ingredients for - Italian Ricotta Cake

1. Unsalted butter, softened ½ cup

2. White sugar ½ cup

3. Eggs 2 large

4. Brandy ¼ cup

5. All-purpose flour 2 cups

6. Baking powder 2 teaspoons

7. Ricotta cheese 3 pounds

8. Eggs 5 large

9. White sugar 1 ¾ cups

10. Heavy cream 1 cup

11. Egg whites, beaten stiff 3 large

12. Lemon, zested ½ medium

13. Lime, zested ½ medium

14. Ground cinnamon ½ teaspoon

How to cook deliciously - Italian Ricotta Cake

1 . Stage

Cream butter and gradually add sugar. Beat until light and fluffy. Add eggs, one at a time, while continuing beating. Add brandy. Add flour and baking powder. Mix into a dough until the consistency is like Play-Doh®. Press dough into a greased and floured 9x13-inch pan. Refrigerate for 2 1/2 hours.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

3 . Stage

Beat ricotta cheese in a large bowl 4 to 5 minutes on high speed. Add eggs, 1 at a time, beating after each addition. Add sugar and heavy cream and beat until blended. Fold in egg whites.

4 . Stage

Spoon 1/2 of the mixture into the crust. Sprinkle 1/2 of the zests and 1/2 of the cinnamon on top. Repeat with remaining filling, zest, and cinnamon.

5 . Stage

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour and 15 minutes. Turn off the oven and let cake cool in the oven for 2 hours. Remove from the oven and chill completely before serving.