Baked Ricotta Pudding Cake
A comforting baked ricotta pudding cake offers a unique dessert texture, resembling a cross between angel food cake and pudding.
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Instructions
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Preheat the oven to 350F and butter a 1-quart baking dish.
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In a medium bowl, combine ricotta, egg yolks, vanilla, flour, and all but 2 tablespoons of sugar; mix until smooth.
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In a separate bowl, beat egg whites until soft peaks form, then gradually add the remaining 2 tablespoons of sugar and beat until stiff peaks develop.
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Gently fold the beaten egg whites into the ricotta mixture.
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Transfer the batter to the prepared baking dish and bake for 40 minutes, until the center is firm.
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Cool, then dust with confectioners' sugar.
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Slice and serve, optionally with fruit or chocolate sauce.