Torta di Ricotta (Mom’s Ricotta Cake)

⭐ Ingredients

Filling

• 1 kg ricotta
• 8 egg yolks
• 12 tablespoons sugar
• A splash of rum
• Candied fruit, to taste
• Grated chocolate, to taste

Pastry

• 500 g flour
• 150 g butter
• 150 g sugar
• 2 eggs
• Zest of 1 lemon
• 1 packet baking powder (Italian “lievito per dolci”)

🥣 Instructions

1. Make the Pastry

1. Combine flour, sugar, and baking powder in a bowl.
2. Add cold butter in small pieces and rub it into the flour until sandy.
3. Add the eggs and lemon zest.
4. Knead briefly until a smooth dough forms.
5. Wrap and chill for 30–45 minutes.

2. Prepare the Filling

1. In a large bowl, whisk the ricotta with the sugar until creamy.
2. Add the egg yolks one at a time.
3. Stir in a splash of rum.
4. Fold in candied fruit and grated chocolate.
5. Mix until smooth and uniform.

3. Assemble the Cake

1. Preheat oven to 170–175°C (340–350°F).
2. Roll out two-thirds of the pastry and line a greased 24–26 cm (9–10 inch) cake pan.
3. Pour in the ricotta filling and level the top.
4. Use the remaining pastry to create a lattice or a thin top layer.
5. Seal the edges gently.

4. Bake

• Bake for 50–60 minutes, until the top is golden and the filling is set.
• Let cool completely before slicing — the ricotta firms up as it rests.

🍽️ Serving

This cake is even better the next day, once the flavors settle. Perfect for Easter morning or as a sweet ending to a long family lunch.