Ricotta Cake

Combine 3/4 cups of sugar, butter and egg yolks in a blender. Make it smooth and add flour one cup at a time until the dough is blended and smooth and can be made into a ball. Divide in two, Flatten each into a disk shape, wrap in plastic and refrigerate for 40 minutes.

Heat the oven to 500 degrees. Roll out the dough on a lightly floured board until the dough is about 1/8th inch thick. Fit the dough into a 9" spring pan and make sure the dough comes up the pan 2"...serving as a sort of container for the ricotta.

In a large bowl with an electric mixer add the rest of the ingrediants...the ricotta, vanilla, eggs etc, and blend until smooth. Ladle that into the pan with dough.

Bake 10 minutes, reduce temp to 300 and continue to bake for 1 hour and 10 minutes until top is puffed and golden. A knife inserted into the center must come out clean. Transfer to a rack and cool 10 minutes, Remove the outer ring, let cool (you can refrigerate) and dust with powdered sugar.