1 glass of rum (optional; you can fill the pot with a vial of almond flavoring)
blanched almonds and currants if you like my styling or simply a dusting of sugar
PROCEDURE
Beat the egg with the sugar using an electric whisk or a planetary mixer with a whisk attachment. Beat finely until you obtain a good, light mixture.
Quickly and delicately add the donkey, ricotta, rum and almond flour, always mixing (whisk at low speed).
Line a mold with the oven letter. Fill it again with the almond compost. Add the almonds on the surface and bake at 170° for about 45/50 minutes.
The last 10 minutes I covered them with a letter of foil that did not obscure the upper part by much. Check the cooking with the toothpick but remember that since there is ricotta .. the broth mixture will still be soft and will firm up with cooling. So do not overcook it. It is a very soft cake because it is deprived of flour and yeast, but compact and the slices cut perfectly.
A freshly packaged vase is watered and cut to create a rich decor. Otherwise you can sprinkle with icing sugar.
