Ricotta and Raspberry Cake

• 180 g of 00 flour
• 200 g of Philadelphia type cheese (or Greek yogurt)
• 2 eggs
• 4 tablespoons of sugar
• 12 g baking powder
• 25 g of rice oil (or seed oil)
  
  380 g of ricotta
• 2 eggs
• 40 g of sugar
• A teaspoon of vanilla extract
• 20 g corn starch
• A basket of raspberries
• A pinch of salt

(Prepared with 20cm pan)

• Beat the eggs with the sugar and salt until the mixture is light and fluffy.
• Add the Philadelphia and finally the flour and yeast. Lastly add the oil. Mix well and pour into the cake pan lined with baking paper.
• Prepare the filling by mixing the ricotta with the eggs, sugar, vanilla and a pinch of salt.
• Mix the raspberries into the cornstarch gently (this helps prevent them from sinking). Add them to the cream, always gently.
• Pour the mixture into the center of the cake, it will spread over the surface without reaching the edge, which must remain free.
• Bake for 40/45 minutes at 180° (do the toothpick test).
• Optional: sprinkle the edge with icing sugar and add fresh raspberries in the center.