For the cheese cream with mint and lemon, separate the eggs and beat the whites until very stiff. In a bowl, whip the four egg yolks with the sugar and mint syrup until foamy.
Drain the ricotta, if using, and stir into the egg-sugar mixture along with the lemon zest and juice. Gradually add the flour and cornstarch, stirring constantly. Add the milk and continue to stir until a uniform dough forms. Mix in the candied lemon peel.
Melt the butter in a cast iron skillet or a pan with non-stick coating. Pour the batter into the pan, put a lid on and bake at low temperature for 20 minutes until the surface feels dry. Turn the cake over with the help of another pan or a plate and bake for another 5 minutes. Do not cover the pan now.
Transfer the finished cake to a plate and let cool. Before serving, decorate the cheese cream with mint and lemon with the remaining mint leaves.
Preparation Tip:
The cheese cream with mint and lemon can also be prepared with unsweetened peppermint syrup - this saves calories. If you don't have a pan with a non-stick coating, a conventional pan lined with baking paper is also suitable.
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