Ingredients for the base
200 gr cookies (Digestive or Petit Beurre type)
100 gr butter (melted and cold)
Ingredients for the cream:
4 Ricotta di Bufala 125gr
200gr cream (sweet)
1 grated lemon
The jam you prefer the most. We used the amazing "Mango and Cardamom" jam, homemade by Emelysfinefood.
Crumb the cookies in a bowl. Melt the butter (low heat in a pan) and when it's ready add it to the bowl and mix it with the crumbs. Put this mix on the bottom of a cake pan (recommended diameter = 24cm) and form a thick layer. The base of your cake is ready. Leave it in the fridge for about 30 min while you prepare the cream.
In a new bowl, mix eggs and sugar. Then add ricotta di bufala, grated lemon and mix it well again. At last, add cream and mix it again, until you get a smooth cream.
Take the base out of the fridge and pour the smooth cream on it. Put in a hot oven at 180°C for about 30-35 minutes (until the top start getting slightly brown).
Wait until it’s cold and put in the fridge.
Before eating, add your favourite jam on top. Enjoy :-)