Cake
of Ricotta cheese & Sponge-cake
Ingredients:
-150 gr. of flour 00 -7 eggs -250 gr. of sugar -1/2 packet of vanilla -100 gr.
of starch for cakes -50 gr. of butter -1/2 glass of rum -400 gr. of cream of
ricotta cheese -50 gr. of icing sugar.
Directions:
Beat the sugar, the yolk and the vanilla with a mixer, to high speed, until to
it became clear, it triples its volume and the sugar is all melt. Add the flour
and the starch and continue to beat to low speed. Pour it in a container and add
the white of eggs whips to a froth. Stir with a wood spoon. Pour in a round
baking-pan of twenty centimetres of diameter: grease the baking-pan with butter
and dredge with flour. Bake in a preheated
140° oven for thirty minutes. In the meantime prepare the cream of ricotta
cheese. When the sponge-cake is cool, remove from the baking-pan and cut in
order to obtain two layers: bath with the rum. In one of the layer spread, with
a spoon, the cream of ricotta cheese in an uniform way. Overlap the other disc
and let stand on a plate: store in refrigerator for an hour. Before serving
flavoured with the icing sugar.