Ricotta cake: a fluffy cake to try

INGREDIENTS
For the dough:
2 eggs
30 ml (2 tbsp) of olive oil
50 g (¼ cup) of sugar
30 ml (2 tbsp) of milk
300 g (2 cups) of all-purpose flour

For the filling:
6 eggs
500g (2 ¼ cups) of ricotta
150g (⅔ cup) of sugar
¼ tsp vanilla powder
zest of 1 lemon

METHOD
1. Preheat the oven to 160°C/320°F.
2. Start by making the dough: In a medium bowl whisk eggs with sugar, milk, and olive oil. Add the flour in then mix until the dough comes together.
3. Cover the bowl of dough with plastic and let sit in the fridge for 15 minutes.
4. Meanwhile, make your filling. Start with separating egg yolks from egg whites.
5. Add egg yolks to a bowl of ricotta, followed by sugar, vanilla, and lemon zest. Whip everything up using a mixer.
6. Whip egg whites until stiff peaks form. Folk egg whites into the ricotta filling.
7. Roll out the pastry and cover the bottom of a 25 cm tube baking pan with it. Pour the filling on top and cover it with the dough from the sides.
8. Bake for 1 hour and 15 minutes. Serve when cooled down, topped with powdered sugar.
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