ADVERTISEMENT
Cover the bowl of dough with plastic and let rest in the refrigerator for 15 minutes.
Meanwhile, prepare your filling. Start by separating the egg yolks from the egg whites.
Add the egg yolks to a bowl of ricotta, followed by the sugar, vanilla and lemon zest. Whip everything using a mixer.
Whisk the egg whites until stiff peaks form. Folk egg whites in ricotta filling.
Spread the dough and cover the bottom of a 25 cm tubular mold. Pour the filling on top and cover it with dough on the sides.
Bake for 1 hour and 15 minutes. Serve once cooled, garnished with powdered sugar.
