| 4 egg yolks |
|
Beat well |
Turn into 10 inch pan, greased and dusted with ground almonds, bake in moderate oven 50 minutes. Turn off oven, open door and leave further 15 minutes. Serve chilled. |
| 2 lb ricotta |
| 3/4 cup sugar |
| 1/3 cup flour |
| 1 teaspoon vanilla extract |
|
stir in |
| 1/4 teaspoon almond extract |
| 1/2 teaspoon orange rind |
| 1/2 teaspoon lemon rind |
| 4 egg whites |
beat until stiff |
fold in |
| pinch salt |
| ground almonds |
|
|