Ingredients

• 0.75 cups white sugar
• 0.5 cups unsalted butter , at room temperature
• 1 large lemon , zested and juiced
• 2 teaspoons vanilla sugar
• 4 large eggs , separated, divided
• 2 cups blanched almond flour
• 9 ounces ricotta cheese
• 0.33 cups white sugar
• 0.25 cups sliced almonds , or to taste
• 1 tablespoon confectioners' sugar for dusting

Instructions

1. 1 Preheat the oven to 325 degrees F (165 degrees C). Grease an 8-inch springform pan and line with parchment paper.
2. 2 Bean 3/4 cup sugar and butter in a large bowl with an electric mixer until creamy, about 3 minutes. Add lemon zest, lemon juice, and vanilla sugar; mix until well combined. Add egg yolks, one at a time, beating well after each addition. Fold in almond flour and ricotta cheese with a silicone spatula.
3. 3 Wash and dry the beaters. Beat egg whites in a glass, metal, or ceramic bowl until foamy. Gradually add 1/3 cup sugar, continuing to beat until stiff peaks form. Fold stiff egg whites into almond-ricotta batter; pour into the prepared pan. Sprinkle with sliced almonds.
4. 4 Bake on the center rake of the preheated oven until edges of the cake are lightly browned, about 50 minutes. Cake will still be a little wobbly in the middle.
5. 5 Remove from the oven and let cake cool completely in the pan before transferring to a cake platter, about 1 hour. Dust with confectioners' sugar before serving.

Nutrition per serving