Ricotta Orangette Cake

What I did with the remaining ricotta? Ricotta Orangette Cake

Ricotta Orangette Cake

350 grams puff pastry 

400 grams ricotta cheese 

150 grams orange candied peel 

120 grams of sugar 

1 teaspoon vanilla paste 

6 eggs separated

1/2  teaspoon baking powder

Mix the ricotta, orange candied peel , sugar, vanilla, egg yolks, and baking powder. Set aside.

Beat egg whites until they form soft clouds. Set aside. Mix it with the ricotta mix slowly. Place the puff pastry in an oven proof mold. Add the ricotta mix on top of the puff pastry. Bake it for 40 minutes in a preheated oven at 375F. ENJOY!