Parmigiano Reggiano and Hazelnut Cake


250 g flour
3 eggs
200 g ricotta cheese
50 g of grated Parmigiano Reggiano
150 g sugar
1 packet of yeast
100 g hazelnuts, minced


In a large bowl, mix the eggs, sugar and ricotta until foamy, sift in the flour so that lumps do not form, add the Parmigiano Reggiano and the minced hazelnuts, and finally add the yeast, stirring after each addition. Put the mixture into a greased mould about 25 cm in diameter. Bake in a preheated 200°C oven for 30 minutes. Serve cold.