Butter and sugar for coating pan
3/4 cup sugar (superfine if you have it)
1.5 pounds Caputo Green Label Ricotta Cheese
6 large eggs, separated
1/4 cup flour
1/4 teaspoon salt
16 ounces Mascarpone
Preheat oven to 375˚F. Butter and sugar a 9"
springform pan. Whisk together ricotta, egg
yolks, flour, and 6 tablespoons of sugar. In a
separate bowl, whisk egg whites gradually,
adding sugar until whites are medium stiff. Fold
1/3 " of the egg whites into the Ricotta mixture
until just combined. Fold in the rest of the egg
whites. Bake for 50-60 minutes, or until the top
is golden brown and the cake has a slight jiggle.
Cool cake. Mix mascarpone and almond syrup
to taste until frosting is desired consistency. Top
cake once cooled.