Italian whey cheese 9 10/0g, sugar135g, medium gluten flour 40g, 6 eggs, cinnamon powder 1/4 teaspoons, orange peel 2 teaspoons, vanilla extract 2 teaspoons and salt 1/8 teaspoons.

working methods

1. Preheat the oven to 150℃. The grill is placed in the middle of the oven. Spread a layer of butter and flour in a spring button mold pot with a diameter of 23.75 cm, and then pat off the excess flour.

2. Pour the ricotta cheese into a large bowl and stir it as smoothly as possible with a rubber spatula. Pour in sugar and flour and mix well with whey cheese. Then beat the eggs one by one and mix in vanilla extract, cinnamon powder, orange peel and salt. Then pour it into the prepared spring button mold pot.

3. Bake in the oven for about 75 to 90 minutes until it is light golden yellow. To ensure that the center is completely solidified, you can insert a sharp knife into the center of the cake and then pull it out. If there is no slag on the knife, it means it has solidified. Put it on a metal rack to cool, and the cake will sink a little after cooling. Finally, cover it and put it in the refrigerator.