Abruzzese Ricotta Cake

Step 1

To make the dough:In a stand mixer beat the eggs with the sugar and oil until well mixed. Add flour and salt and mix until a dough forms. If too dry, add a little milk. Wrap, rest 20 minutes.

Step 2

For the fillingIn a bowl, mix egg yolks with ricotta, sugar, vanilla, zest and flour. Separately whip whites to soft peaks then fold into ricotta mixture and set aside

Step 3

Roll out the dough into a 18 to 20 inch diameter to fit the ring mold and line the pan, letting the excess dough hang over the edges of the pan.

Step 4

Add filling and fold the overhanging dough over the filling. Cut a small "x" in the dough in the center tube and fold in the edges of the dough towards the center.

Step 5

Bake 375F for 50 minutes to 1 hour or until nicely browned; when cool unmold and dust with confectioners sugar. Cut into wedges to serve.