Ingredients:
-250g(8.82 oz) ricotta
-250g(8.82 oz) mascarpone
-100g(3.53 oz) Butter
-100g(3.53 oz) Vanilla powdered sugar
-3 eggs
-200g(7.05 oz) Dry biscuits
-1 tablespoon of flour
-15g(0.53 oz) of vanilla essence
Preparation:
1) In a chopping machine put the biscuits and butter (which is at room temperature). Grind everything well until the butter and biscuits are smooth.
2) Whip the white of the 3 eggs with a whisk or blender
3) In a bowl, put the 3 yolks, the vanilla powdered sugar, the ricotta, the mascarpone, 1 tablespoon of flour and the vanilla essence. Mix everything well then add, at the end, the previously whipped egg whites.
4) Spread the biscuits and butter mix on the bottom of a cake tin (diameter 22/24 cm). Press well.
5) On top of the biscuits/butter base put the mix obtained with all the ingredients of point 3.
6) Put the pan in the oven at 175°C(347°F) for 30 minutes.
7) After 30 minutes open the oven and check if the cake is cooked and dense. Take it out of the oven.
It is served cold. On top it can be covered with a layer of jam or nutella...
Buon Appetito!!
