Pink Cake

Beat the eggs with sugar, then add the ricotta and flour mixed together with the baking powder and salt. When the mixture is well blended pour the mixture into a cake pan of 24 cm. Bake in a hot oven at 180 degrees for 35 minutes. Remove from the oven and let it cool. In the meantime, prepare the cream for the filling: heat the cream in a saucepan until the first boiling, then, turn off the heat, add the white chocolate cut into pieces, stir until it melts and let it cool. Once the cake cooled, remove it from the pan, cut it into two disks and sprinkle each disk with a tablespoon of syrup of cherries. On a disk, spread a portion of white chocolate cream, holding an amount equal to about a quarter of it, and place a dozen of cherries in syrup (wihtout stone) on it. Cover with the other disk. Cover then the entire cake with the remaining part of the white chocolate cream so that the pink icing adheres to perfection. Finally garnish as you prefer.