- vanilla wafers plates - 72 pieces
- melted unsalted butter - 6 st. spoons
- Ricotta cheese - 2 Cups
- cream cheese - 120 Grams
- Big Eggs - 2 Pieces
- granulated sugar - 1/3 Glass
- lemon peel - 2 items. spoons
- lemon juice - 3 Art. spoons
Preheat the oven for 190 degrees. In the food processor, grind the waffles to a fine crumb. You should have 2 glasses. Add oil and continue whisking until the mixture is evenly moistened. Put the mixture in a baking dish with a removable bottom, pressing strongly from all sides. Place the form on a baking sheet and bake until crusty, from 10 to 12 minutes. Remove from the oven. In a clean food processor combine ricotta, cream cheese, eggs, sugar, lemon juice and lemon zest until a homogeneous mass is obtained. Pour the mass on a hot cake for the cake and bake until brown, from 30 to 35 minutes. Allow to cool completely on the grate. Immediately before serving sprinkle cake with powdered sugar, if necessary.
Servings: 8