Ricotta Cheese |butter |wheat Whole

Lemon Ricotta Cake ( Torta In Limone E Ricotta)

125 g butter

150 g sugar

60 g ricotta cheese

4 egg, dissociated yellows and its white white

150 g wheat whole

1 1/2 tea spoon baking powder

1 tea spoon cake emulsifier ( mis : TBM, ovalet, SP)

1/2 tea spoon lemon peel which has been grated

3 spoon lemon orangeade

sugar powder for decoration

way for make:

1. nubs circle brass is having diameter 22 cm with butter,

pillowed with bread paper then nubs again with butter and

sows with thin wheat whole.

Heats oven with temperature 180 degrees C.

2. Sieve baking powder with wheat whole, casts aside.

Shakes butter and sugar until white, enters cheese ricotta, shakes again finite white and plane.

Enters egg yolk one by one be shaked so plane.

Enters wheat whole mixture, lemon peel, orangeade,

and cake emulsifier into , shakes during 15 minutes.

3. Shakes finite protein of rigid, then puts into dough no.2,

scrambled with spatula by the way of folded to be flat-compounded finite.

4. Decants this dough to brass, finite bake out of matured cake when jabed with rib,dough doesn't stick during approximately 45 minutes, lifts and lets chilling during 10 minutes.

5. Releases cake from brass, after chilling, sows with powder sugar, serves.

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