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Ricotta cake, melts in your mouth. Using leftover biscuits as a base For the base: 200 g cocoa biscuits 100 g butter Filling: 250 g ricotta 100 g sugar Three egg yolks 100 g flour Half a litre of fresh cream A sachet of vanilla Two tablespoons of lemon juice Three egg whites beaten until stiff Oven 160º for 1.20-1.30 hours