LEMON RICOTTA BAKE

In a deep bowl, combine all the ingredients: ricottta (440 g), egg whites (70 g) or 2 whole eggs, sugar (40 g), salt (1 g), flour (60 g), baking powder (5 g), lemon zest and vanillin to taste.

Blend the mixture thoroughly with an immersion blender until completely smooth.

Prepare a small baking dish (if you use a large one, the bake will turn out too thin). Pour the dough into the dish and spread it evenly.

Bake in an oven preheated to 180°C until golden brown — approximately 30–35 minutes. Let the finished bake cool slightly. Serve warm or chilled, topped with berries, honey, or sour cream, if desired.