125 g flour
1 tsp baking powder
50 g butter, unsalted
50 g sugar
1 tbsp lemon rind grated
1 kg ricotta cheese or curd cheese
1 pkt vanilla pudding
200 g Sugar
200 g unsalted butter
2 tsp vanilla extract
1 tbsp lemon or lime rind grated
1 tbsp orange rind grated
1 tbsp lemon or lime juice
1 tablespoon orange flower water
Make the pastry and make it rest in the fridge for 30 minutes.
Roll the pastry and line the bottom and the side of the spring form with the pastry. Cover it with cling film and place back to the fridge until you prepare the filling.
Beat the butter with 100 g sugar until fluffy.
Mix the cheese, 100 g sugar, lemon and orange rind. Add the butter, eight egg yolks one by one and incorporate well. Add the custard cream powder.
Beat the egg whites with 100 g sugar until hard peaks form and fold in the cheese mixture.
Fill the spring form with the filling.
Bake it in the oven at 160°C for 40 minutes.
Then cover the cake and bake it for 30 minutes with the door ajar.
Turn the oven off, and leave the cake in the oven with the door ajar until it cooles down to room temperature.
Refrigerate for two hours or overnight.