Italian cake as light as a cloud

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Ingredients:
500 ml of milk
500 ml of water
40 gr of butter
200 gr of fine semolina
4 eggs
250 gr of sugar
250 gr of ricotta cheese
1 lemon zest – Vanilla flavouring
1 pinch of salt
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Preparation:
In a saucepan, bring the milk, water, butter and the zest of a lemon to a boil.
Lower the heat and pour the semolina in rain while mixing for 5min. The mixture must thicken. Reserve.
Preheat the oven to 180°C.
Using a mixer, whisk the eggs and sugar until the mixture whitens.
Pour in the ricotta cheese and mix.
Add the cooked semolina, the vanilla flavouring and the pinch of salt.
Pour the mixture into a greased 24 cm round pan and bake for 50-60 minutes.
Wait for the cake to cool completely before unmolding.
Sprinkle with powdered sugar to decorate.
keep it in a cool place