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Ingredientes
- 1 lb Ricotta cheese
- 1/3 c. Raisins
- 2 Tbsp. Dark rum
- 3 x Large eggs, seperated
- 1/2 c. Sugar
- 1 pch Salt
- 1 x Lemon, Zest of
- 1 x Orange, Zest of
- 1/3 c. Pine nuts
- Â Â Softened butter and bread crumbs for the pan
Direcciones
- Drain the ricotta overnight in a cheesecloth lined sieve.
- Soak the raisins in the rum. Preheat the oven to 375 degrees. Beat the egg yolks with the sugar till pale yellow. Add in the liquid removed ricotta, salt, and citrus zests, and blend thoroughly. Add in the pine nuts and the raisins and rum, blending well.
- Beat the egg whites till they form stiff peaks and fold them into the cake mix.
- Brush a 6-inch springform pan with softened butter, coat the inner surfaces with bread crumbs, and shake out the excess.
- Pour the cake mix into the prepared pan, bake 30 min, and cold before serving.
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