Ricotta souffle with amaretto strawberries

For all lovers of cheese delicacies, a wonderful souffle with the addition of strawberries and amaretto liqueur.

Preparation steps

Beat eggs with sugar. Add ricotta cheese, flour, pretzels and almond extract. Mix everything and pour into a prepared (greased with butter and sprinkled with flour, or breadcrumbs) cake tin. Sprinkle the toasted almond leaves over the mass and bake in a preheated oven at temp. 180 C about 45 min. Remove the baked cake from the oven and leave to cool.
While the cake is cooling, peel the strawberries. Whisk the sugar and amaretto with a fork and sprinkle over the peeled strawberries.
Transfer the cake to a serving platter and arrange the strawberries with amaretto around.

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