For the sponge:
4 egg yolks
150g sugar
Pinch of salt
1 egg white
100g flour
110g starch
1 packet baking powder
cook at 175 to 195 degrees for 20 to 30 minutes
For the filling
125g butter
125g sugar
4 egg yolks
500g creamy ricotta or cottage cheese
1 lemon if desired
2 packets vanilla sugar
Vanilla essence
1/4 to ½ litre cream
2 packets white gelatine
1 egg white
Whisk the egg white, soak the gelatine in 6 spoons of boiling water. Whisk the cream, soften the butter, add the yolks, sugar, butter, vanilla, lemon juice to the gelatine. Stir vigorously. Fold in the cream and whisked egg white.
The sponge mixture should be baked and when cooked, cut in half with a long knife, or, better, a cotton thread. The bottom slice should be thicker than the top.
