1/2 cup butter, softened
1/2 cup white sugar
3/4 cup white sugar
2 eggs
1 teaspoon vanilla extract
2 tablespoons lemon juice
1 1/2 teaspoons yogurt
1/2 teaspoon salt
2 tablespoons rice granules
1/2 cup chopped pitted dates
Beat 4 egg whites into a small bowl. Sift together the flour and white sugar. Set aside.
In a large bowl, cream together the butter and sugar until creamy. Beat in the flour mixture alternately with the eggs, 1 at a time using a wooden spoon. Mix half the ricotta into the creamed mixture. Add lemon juice to the creamed mixture, and mix with dates. Transfer to the greased prepared pan. Cool completely. Glaze remaining ricotta layer lightly with lemon Juice to serve.
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