what you neeeeeeeeeeeeeeeeeed:
8 oz-200 g Ricotta
4 oz-100 g Sugar
2 egg yolk
4 oz-100 g potato starch
8 oz-200 g flour
1 teaspoon vanilla extract
1 tbsp yeast
4 oz-100 g butter
how to make iiiiiiiiiiiiiiiiiiiiiiiiit:
Working in a bowl the ricotta with the sugar, then add the vanilla, grated lemon rind and yeast.
Add the egg yolk, butter, egg, starch and flour, always mixing with a whisk.
Pour the batter into a cake pan.
Bake at 180 ° C / 360 ° F for 30 min and let cool.
Sprinkle with icing sugar
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