Mary Miso - Recipes for every day - Cookbooks

Line and grease springform pan with butter.

For making the dough, separate eggs and beat the egg white with 25 grams sugar until stiff. Beat egg yolks, 100 grams sugar and butter until fluffy, add ricotta, hazelnut and lemon zest and fold egg whites into mixture.

Spoon mixture into prepared pan and bake until cake is dark brown for approx. 45 minutes at 180°C.

Turn out the cake onto a wire rack with baking paper. Let cool down.

For topping beat Philadelphia, double cream and powder sugar with mixer. Spread creamy frosting on top of the cake and arrange berries on top of it.