PREPARING THE INGREDIENTS
Grease and coat a 24cm diameter ring-shaped mold with flour. Sift the ricotta and grate the pecorino. Sift the flour with the baking powder and set it aside. Cook 5 eggs in water brought to a boil with 1 teaspoon of baking soda for 5 minutes. Then, immerse them in a bowl of freezing water for at least 15 minutes, peel them, and set them aside. Mix the boiled and squeezed wild herbs with basil leaves and 100ml of milk until reaching a smooth cream.
PREPARING THE MIXTURE
Beat 3 eggs until obtaining a foam, then add the oils, salt, and pepper. Add the sifted ricotta, the remaining milk, and the finely grated pecorino cheese. Combine the blended wild herbs and finally sifted powders. Pour the mixture into a pastry bag and preheat the oven to 180°C, static mode.
ASSEMBLING THE CAKE
Squeeze a generous layer of the mixture on the bottom of the mold and along the borders. Sink the 5 boiled eggs, keeping the tip downwards. Fill the rest of the mold with the mixture. Level well with an elbow spatula or the back of a spoon and lightly tap the mold on the table to remove potential air bubbles.
COOKING AND SERVING THE CAKE
Cook for about 45-50 minutes until well golden brown on the surface. Remove it from the oven and let it cool down before turning it upside down.
Serve with a drizzle of Giusti 3 Gold Medals Balsamic Vinegar of Modena.
