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1
Separate the springform side ring and bottom disk.
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2
Roll the pastry dough into a round, about a foot in diameter.
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3
Lay the pan bottom on the dough, and cut around it to make a perfect 9-inch bottom crust.
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4
Butter the pan bottom, and place the dough round on top.
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5
Butter the insides of the springform, and coat it with bread crumbs.
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6
Fit the ring around the dough-covered bottom disk and snap it closed.
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7
Set the baking stone or tiles on the center rack of the oven, and preheat to 350 .
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8
Put the eggs and egg yolk in the mixer bowl, and begin whisking at low speed.
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9
Add the sugar gradually, and whisk at high speed for 2 or 3 minutes.
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10
Lower the speed, add the ricotta in several batches, then whip at high speed for 3 minutes or more, until the mixture is smooth and thickscrape the bowl as needed.
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11
Drop in the pinch of salt and the orange zest, then pour in the cream gradually, whipping at high speed for several minutes (and scraping the bowl) so the batter is perfectly smooth and light.
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12
Fold in the almonds by hand, and scrape all the batter into the prepared pan.
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13
Set the springform on a cookie or baking sheet, and place it on the baking stone.
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14
Bake for approximately an hour, until the cake top is golden brown and springs back when pressed, and the sides of the cake are starting to shrink from the pan.
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15
Cool on a wire rack, and remove from the springform.
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16
Invert the cake to separate the metal bottom from the pastry crust, and place the cake on a platter.
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17
When completely cool, dust the top of the torta with powdered sugar.
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18
Cut it in wedges to serve, as suggested above.
