Dolce Di Ricotta

2 cup ricotta
1 1/2 Tbsp butter, softened
5 large eggs
3 Tbsp flour (increase the flour quantity if you like it more fluffy)
1 1/4 cup confectioners sugar
2 Tbsp vanilla extract
1 Tbsp rum (optional)
2 cup cream
1/2 to 3/4 tsp grated lemon zest

Make this one day before serving. It is very moist and tender.
If ricotta is very wet, drain for an hour. Preheat oven to 325 degrees F.
Line an 8 inch springform pan with two overlapping layers of aluminum
foil. Grease the foil with the softened butter and dust lightly with
flour.
Beat the eggs on high speed just to combine, about 10 seconds. Add the
ricotta, flour, confectioners' sugar, vanilla, and rum and beat just to
combine. Reduce the speed to low and gradually add the cream. Stir in the
zest.
Pour the mixture into the pan, and bake until the edges of the cake are
firm and the top is golden brown, about 1 hour. If the top begins to brown
too quickly, cover the pan with foil. Remove the pan from the oven, and
allow to cool for 3 hours. Remove the ring of the pan cut away the foil.
Refrigerate.

Source: Unknown



http://groups.yahoo.com/group/Recipe_USA_Group/

--
Rec.food.recipes is moderated by Patricia Hill at .
Only recipes and recipe requests are accepted for posting.
Please allow several days for your submission to appear.
Archives: http://www.cdkitchen.com/rfr/ http://recipes.alastra.com/