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Moist ricotta lemon and almond cake
A light and airy cake, between a sponge and a cheesecake, made with ricotta, lemon and almond flour. Easy to make, it is enjoyed fresh, plain or with a fruit coulis.
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Critical Success Points
- • Whip the egg whites to stiff peaks
- • Incorporate the whites in two stages without overmixing
- • Check doneness with a knife blade
Safety Warnings
- • Handle the hot oven with care
- • Watch out for splatters when whisking egg whites
- • Use a knife carefully to test doneness
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