Torta di Ricotta

Name: Torta di Ricotta
Ingredients: 1 1/2 cups Ricotta cheese; 1 cup Confectioners' sugar; 4 Large eggs; 2 cups All-purpose flour; 1/2 cup Unsalted butter, melted; 1 tsp Pure vanilla extract; 1/4 tsp Salt

A recipe from the Bmarchai Recipes collection.

Bmarchai Recipesdessertsweetbread

Nutrition (per serving)

900Calories

90 gProtein

60 gCarbs

40 gFat

30 gSugar

1000 mgSalt

Ingredients

1 1/2 cups Ricotta cheese
1 cup Confectioners' sugar
4 Large eggs
2 cups All-purpose flour
1/2 cup Unsalted butter, melted
1 tsp Pure vanilla extract
1/4 tsp Salt

Method

Preheat the oven to 350°F, then butter a 9-inch springform pan and line the bottom with parchment paper.
Beat the ricotta cheese in a large bowl with an electric mixer until smooth, about 2 minutes.
Add the confectioners' sugar, eggs one at a time, and beat until well combined, about 3 minutes.
In a separate bowl, whisk together the flour, melted butter, vanilla extract, and salt, then add to the ricotta mixture and beat until just combined, about 1 minute.
Pour the batter into the prepared pan and smooth the top, then bake until the edges are set and the center is just slightly jiggly, 40-45 minutes.
Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely, about 1 hour.
Dust with confectioners' sugar and serve, garnished with fresh fruit if desired.