- Prepare the egg whites and yolks.
- Beat the egg yolks in a bowl. Add the ricotta cheese and sugar. Stir a creamed mixture until integrated.
- Beat the egg whites with an electric mixer.
- Gently transfer the beaten whites to the bowl with yolks and ricotta cheese.
- Add grated lemon zest and stir it.
- Preheat the oven to 180°C
- Grease the moulde (22 cm) with butter and sprinkle with flour.
- Cover the moulde with the mixture and put it in the oven for 45 min.
- Take it off and let it cool down.
- Decorate the cake with honey and mint leaves.
- Serve with your favourite fruit.
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