Italian Lemon Ricotta Cake Recipe – NO FLOUR
This cake melts in your mouth. It’s a mix between a cake and a cheesecake. It’s fragrant and delicious. I hope you give it a try.
RECIPE:
300 g ricotta (1 cup + 1/2 cup or 10.6 oz)
100 g sugar (1/2 cup)
40 g butter (3 tbsp)
3 eggs
50 g cornstarch (1/3 cup)
1 tsp vanilla extract
30 g lemon juice (2 tbsp)
lemon zest
NOTES:
– Use the same size pan as mine. This is the pan I used: OR you can buy the complete set of springform pans set:
– If the Ricotta you use it’s wetter than the one I used, I suggest draining for a bit to remove the excess liquid.
– Clean and dry well the whisks before whipping up the egg whites
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🇮🇹RICETTA:
300 g ricotta
100 g zucchero
40 g burro
3 uova
50 g amido di mais
1 tsp estratto di vaniglia o una bustina di vanillina
30 g succo di limone
scorza di limone
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