Its only drawback is that it takes about 2 hours to reach your plate. One of its advantages is that you will have an impressive gluten-free dessert.
You can serve it with melted chocolate, fruit sauce or caramel sauce.
What you will need for 8 servings:
10 tablespoons (150g) unsalted butter, melted, plus extra for the dish
2 tablespoons corn flour, plus extra for the utensil
8 eggs
2 cups (400gr) granulated sugar
1 kg of ricotta cheese
1 tablespoon sugar
Orange juice
Lemon juice
1½ teaspoon baking powder
How to make it:
Preheat the oven to 200 ° C. Butter a pan and sprinkle a little corn flour.
In the bowl of the mixer with the whisk, beat the egg yolks and sugar until they become puffy and light in color. Add the ricotta and mix well. Add the melted butter, corn flour, vanilla, orange juice, lemon juice and baking powder and mix well. Transfer to a large bowl and thoroughly clean the mixer bowl and attachment.
In the clean bucket of the mixer, beat the egg whites until firm. And he joined the two mixtures together. Put the dough in the pan.
Bake for 1 hour. Let the cake rest for 30 minutes in the oven, without opening the door.
Take it out and let it cool before you unmold it from the pan.
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