Pansy and Peony

This recipe is from my Aunt Gertie via my Aunt Tina. Aunt Gertie is my grandfather's sister. His family hails from the Bari region of Italy where this recipe originated.

This recipe can be halved, and frankly, I cannot see anyone reason why anyone would make the original version. I halved it and used a 9 inch springform pan.

Ingredients:

1 dozen eggs (room temperature)
1 cup of sugar
2 teaspoons vanilla
3 pounds ricotta cheese
1 pint heavy cream

Preheat oven to 325 degrees and grease pan.

Beat eggs really well (use an electric mixer), add sugar and vanilla. Gently add ricotta; do not beat in two hard or else cake will come out liquidy. Fold in heavy cream.

Pour batter into the pan and put the pan on a baking sheet (it tends to leak out the bottom some). Bake for 1 1/2 hours and turn the oven off. Leave in the oven for two hours.

The consistency will be pretty soft, although it holds it shape to come out of the pan nicely. You can serve as it is or sprinkle a bit of cinnamon on top or even some fruit.