Ricotta cake

Ingredients for 1 servings:

• 200 g ricotta
• 200 g double cream cheese
• 100 g sugar
• 100 g butter
• 1 ½ packets of vanilla sugar
• 50 g semolina
• 3 eggs
• ½ pack of baking powder
• ½ lemon(s) (juice + zest)
• powdered sugar

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

creamy cheesecake dream without a base

Cream the soft butter, sugar, and vanilla sugar until very fluffy, then add 3 egg yolks, one at a time, and mix until smooth. Beat the egg whites with a pinch of salt until stiff and set aside. Fold the ricotta and cream cheese into the egg and sugar mixture. Add the grated lemon zest and lemon juice to the batter and stir. Finally, mix the semolina and baking powder into the batter and carefully fold in the stiffly beaten egg whites. Pour the mixture into a greased 26 cm springform pan lined with baking paper. Bake the cake on the middle rack of a preheated oven at 180°C for 40 minutes. Once the baking time is up, turn off the oven and let the cake rest for about 10 minutes. Then remove from the pan and, once cooled, sprinkle with powdered sugar.