How to make
Separate the egg yolks and beat them with a mixer with 6 tbsp sugar until whitened. Add the flour, which you've sifted beforehand with the cocoa, baking powder and starch.
Separately, beat the egg whites into snow with the mixer on low speed, add 6 tbsp sugar and 2 vanilla packets and beat to a thick cream.
Add the whites gradually to the yellow mixture and stir with a spatula. Beat the ricotta with 1 egg and powdered sugar with a fork, then stir with a spoon and flavor with the vanilla and rum-flavored sugar.
Lay out baking paper in a cake form, to make it easier to separate later. Pour the greater part of the brown mixture in it, sprinkle with walnuts on top, pour ricotta mixture in random spots all over - 1 tbsp in each.
Pour in the rest of the brown mixture and put it to bake in a preheated 360°F (180 °C) oven for 45 min.
Once it cool, invert the cake and sprinkle with a little powdered sugar.
