Ricotta-coffee Cake

Ingredients:
For the short pastry:
- 100g peeld and grated almonds
- 150g flour
- 1 teaspoon baking powder
- salt
- 100g butter
- 2-3 spoons almond liqueur
- 1 white of an egg
- fat for the baking tin
For the Cream:
- 600g ricotta
- 6 eggs
- 180g icing sugar
- 2 packets vanilla sugar
- juice and peel of 1 lemon
- 100 ml Espresso (strong coffee)
- 250g liquid butter

Preparation
Roast the almonds and let them cool down. Knead a bastry with almonds, flour, baking powder, salt, butter, sugar, almond liqueur and white of an egg. Let this pastry covered cool for 30 minutes. Seperate the yolk from the white. Mix the yolks with the half of the icing sugar, 2 spoons of hot water. Add the ricotta, vanilla sugar, lemonjuice and peel, espresso and butter. Beat the egg white until stiff with the rest of the icing sugar. Add it to the ricotta cream. Butter the baking tin. Fill it with the pastry and add the ricotta cream. Bake the cake at 175 °C for 70 minutes.