SandyOH posted 02-06-99
Timballo Di Ricotta (Lemon-Flavored Ricotta Cake)
Unsalted butter and fine dry breadcrumbs for lining the pan
3 eggs, separated
3/4 cup (5 ounces)sugar
4 1/4 cups (2 pounds) fresh ricotta cheese, drained
1/4 cup rum
3 tbsp. all-purpose flour
Grated zest of 1 lemon
1 tsp. vanilla extract
a pinch of salt
Glaze:
1/4 cup lemon juice
2 tbsp. sugar
Preheat the oven to 350 F. Thoroughly butter a 1 1/2-quart souffle dish or leakproof 9" springform pan and coat
the interior with fine breadcrumbs.
Beat the yolks with the sugar until light, creamy, and lemon-colored. Process the ricotta with several pulses in a
food processor until smooth, whirl in a blender, or press through a wire mesh sieve into the bowl with the egg
mixture.
Mix them together well until they are smooth. Stir in the rum, flour, lemon zest, and vanilla, and blend them
well. Beat the egg whites and salt in a separate bowl until the soft peaks are formed, then carefully fold them into
the egg mixture with a rubber spatula.
Spoon the mixture into the prepared baking dish. Smooth the top with a rubber spatula. Bake until the top is golden, although the cake will be slightly jiggly when you lightly shake the baking dish, about 1 hour to 1 hour and 15 minutes. Let it cool for 5 minutes.
Meanwhile, make the glaze by mixing together the lemon juice and sugar until the sugar dissolves. Spoon 2 to 3 tbsp. over the top of the cake; wait 5 minutes and spoon as much over again. Serve with alittle of the topping spooned over slice of cake.