500g ricotta cheese
1 tbsp plain flour
397g can condensed milk
the empty condensed milk can full of whole milk
3 eggs, separated
raspberry jam (or other to taste), to spread
Preheat the oven to 180ºC. Grease a 25cm springform tin.
Place the egg whites in a clean bowl and whisk with an electric hand whisk until stiff peaks form.
Put the remaining ingredients (except the jam) in a food processor and whiz until smooth. Fold in the beaten whites.
Pour the mixture into the prepared tin and bake for 45 minutes or until set.
Allow to cool in the tin, spread with the jam of your choice and refrigerate for several hours or overnight before serving.
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A única alteração foi o doce com que a barrei, de resto, segui a receita da Andréa e que delícia de sobremesa!!
Obrigada Andréa querida, pelos teus magníficos quitutes!