Torta di Ricotta Cake

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Serves 8

The most memorable cake I can ever recall was from a tiny café in Argentina. I was a full-time Mormon missionary, I always felt hungry, and so maybe that is why it was so memorable. I liked it because it wasn't too sweet, had a soft ricotta filling and the cake was very dense. Argentina has many people of Italian, German and Welsh origin, thus this Italian cake.

2 C flour
2 TBL baking powder
125 g butter
110g sugar
1 egg
1 yolk
2 TBL milk

500 g ricotta cheese

1 C sugar

3 eggs, separated

Zest of lemon

1 TBL cornstarch

For the dough:

1. Cut up the cold butter and beat with sugar. Add the egg, the yolk and whisk.

2. Mix the flour with the baking powder in another bowl.

3. To the sugar/butter mixture, alternate adding the flour and milk. Mix to blend.

4. Cover with foil and let rest in refrigerator at least 30 minutes.

For the filling:

1. Mix the ricotta cheese with the sugar and lemon zest.

2. Incorporate the yolks and whisk gently, stirring in the cornstarch at the end.

3. Beat the egg whites in a clean bowl until stiff. Fold the egg whites gently into the ricotta mixture.

4. Remove dough from the fridge.

5. Roll 2/3 of the dough so that it is large enough to line a 9-inch cake tin or spring-form pan, with extra dough to fold over the filling by 2 cm.

6. Fill with the ricotta mixture. Fold the extra 2 cm of dough over the filling.

7. With remaining 1/3 of the dough, roll into a disk or a decorative shape and place over the filling in the center

8. Bake in oven at 180 degrees until golden.

9. Serve cold.

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