Italian Lemon Cream Cake
|Ricotta||1 1⁄2 Pound|
|Sugar||1 Cup (16 tbs)|
|Sifted all purpose flour||1⁄4 Cup (4 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs), whipped|
|Graham cracker crumbs||1⁄4 Cup (4 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
Step1-Preheat oven to 400 degrees Fareinhite.
Step2-Beat drained ricotta until smooth, gradually add 3/4 cups sugar and egg yolks, beating after each addition.
Step3-Beat in flour, lemon rind and vanilla.
Step4-Beat egg whites with remaining sugar until stiff, combine with whipped cream and fold into ricotta mixture.
Step5-Turn into a 12 inch spring form pan which has been buttered and sprinkled with graham cracker crumbs.
Step6-Bake 8 minutes, lower oven to 325 degrees Faareinhite and bake 70 minutes.