Makes: 1 cake- 10 medium slices
INGREDIENTS: For the crust: ~ 350 gr flour 00 ~ 1 egg + 1 egg yolk ~ 150 gr butter (at room temperature) ~ 150 sugar ~ 1 tsp baking powder ~ zest of 1 lemon For the filling: ~ 350 gr ricotta cheese ~ 2 eggs ~ vanilla extract ~ 80 gr icing sugar ~ Jam (I used homemade blueberry jam) ~ Icing sugar to decorate INSTRUCTIONS: Using a sieve, sift the flour with the baking powder then add the egg and yolk, the butter (it should be soft at room temp) cut into little pieces, the sugar and the lemon zest. Mix them quickly all together with your hands and form into a smooth ball and then allow it to cool in the fridge for at least 30 minutes wrapped in plastic film. In the meantime prepare the filling by mixing the ricotta cheese with a bit of vanilla extract, the icing sugar and the eggs. Preheat the oven to 180 degrees Celsius, and when the cooling time is over roll the dough so it has a 0.5 cm thickness. Griese a baking tin with the diameter of approximately 30 cm and put some flour on top. Carefully place the dough in the baking tin and cut off all the excess at the edges (you should have one third of the original portion circa). Put a layer of desired jam at the bottom and then gently pour the ricotta mixture on top making sure it doesn't blend with the jam (you should have two distinct layers when you cut it!). Make thin strips with the remaning dough and gently place them on top of the ricotta (the strips should be thin otherwise they risk sinking into the ricotta mixture and we don't want that!). Cook the cake in the preheated oven at 180 degrees for 45 minutes, let cool and decorate with a bit of icing sugar! Enjoy! |