Cake with yoghurt and ricotta
Instructions
Shelled two eggs by separating the yolks from the whites.
Pour into a pot the yoghurt, setacciatevi the cornflour and mix vigorously.
Add the sugar.
Place the pan on the fire and let thicken at low heat stirring.
Shredded ricotta cream.
.
When everything has become smooth, remove from heat, let cool, add the yolks, stirring gently and then two whipped egg whites until stiff.
Pour the mixture into a buttered mold.
Even out the surface and spennellatela with the beaten egg.
Bake in preheated oven at 200 degrees for about 30 minutes.
Let cool the cake before sformarla.
Accompanying wines: Colli Orientali Del Friuli Ramandolo DOC, Albana Di Romagna DOCG, "sweet" Greco Di Bianco DOC.
