This cake is a sweet ricotta cheese and yogurt so soft and fragrant as to be perfect for breakfast! I tried this recipe using yogurt and removing 300 g of ricotta, I think the result is even better!
Ingredients:
175 g ricotta 125 g of yogurt
3
eggs 300 g sugar 300 g flour 00
1 teaspoon baking powder 1 teaspoon of vanilla extract
Procedure:
Mix in a bowl the ricotta and yogurt. Add sugar and stir with a whisk.
175 g ricotta 125 g of yogurt
3
eggs 300 g sugar 300 g flour 00
1 teaspoon baking powder 1 teaspoon of vanilla extract
Procedure:
Mix in a bowl the ricotta and yogurt. Add sugar and stir with a whisk.
Add the egg yolks and mix. In a separate bowl whip the egg whites.
Add a little at a time the sifted flour, baking powder and vanilla and continue to work the mixture with the whisk.
Finally add the egg whites and mix before from bottom to top being careful not to remove everything.
Pour the mixture into a greased and floured cake mold. I used the mold of the donut line Thermomagie Guardini . Bake at 180 degrees for about 35 minutes.
Here is the freshly baked donut. The exterior decoration of the mold to change the color temperature change, indicating the ideal time to put on a plate without breaking it or damaging it and warns when it is best not to touch the mold is still too hot.
Let cool slightly, slice and serve.
again I thank the Guardini for the many gifts that you sent me and I'll try as soon as possible.
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