With the arrival of autumn, apples begin to turn red and yellow, bringing with them the sweetness and fragrance of the season. The Apple and Ricotta Cake perfectly represents this time of year, a dessert that combines the freshness of seasonal fruit with the creaminess of ricotta, creating a balance of textures and flavors that captivates at first bite. The base, made with crushed cookies and melted butter, offers a crunch that beautifully complements the softness of the filling, while the cinnamon adds a warm and enveloping note, perfect for the cooler days. This dessert has deep roots in the culinary tradition of Trentino Alto Adige, where apples are a fundamental ingredient and are used in many preparations, from the simplest to the most elaborate. Among the local variations, you can find versions enriched with nuts or raisins, which add further nuances of taste and texture. The Apple and Ricotta Cake is ideal for an afternoon tea, but it also serves as a dessert for a family lunch or a dinner with friends, accompanied by a dollop of whipped cream or a scoop of vanilla ice cream. Its versatility makes it perfect for any occasion, from a simple after-dinner treat to the festive table, where the sweetness of the apples and the lightness of the ricotta can truly shine. Preparing this cake is a wonderful opportunity to rediscover the joy of using fresh and genuine ingredients, transforming them into a dessert that, in addition to delighting the palate, carries with it the scents and colors of autumn.

Put the cookies in the mixer and crush them into powder; melt 80 g of butter over low heat and add it to the cookies, along with 50 g of sugar and a generous pinch of cinnamon. Mix the ingredients well and spread the mixture on the bottom of a previously buttered 20 cm springform pan. Firmly compress the crust with the palm of your hand and place the pan in the fridge. Peel the renette apples, cut them into quarters, remove the core, and grate them; transfer them to a bowl and add the egg yolks (setting aside the egg whites), the grated zest of half a lemon, the juice of half a lemon, the ricotta, the flour, 50 g of sugar, and a pinch of cinnamon. Whisk all the ingredients together well and finally add the cream. Whip the egg whites until stiff peaks form, add the remaining sugar, and beat for another minute; then gently fold them (mixing from the bottom up) into the rest of the mixture, using a flexible spatula to avoid deflating them. Preheat the oven to 170 degrees. Pour the mixture into the pan taken from the fridge and bake in the oven for about 95 minutes; check the doneness by lightly pressing the surface of the cake with your fingers, which should feel firm and slightly elastic. Turn off the oven and let the cake cool for an hour. Unmold it and transfer it to a plate; before serving, wash the smith apples, remove the core, and slice them thinly; soak them in lemon juice, decorate the cake by distributing them on the surface and around the edges. Finally, cover the surface with gelatin. Place the cake in the fridge until ready to serve.