patriziamariapia
Über Member
Ingredients for shortcrust pastry:
gr. 300 all purpose flour
gr. 70 extravirgin olive oil (rigorously)
3 yellow yolks
gr. 8 baking powder
gr. 25 sugar (1 plentyful sugar tablespoon )
a pinch of salt
Method for shortcrust pastry:
Combine all the ingredients, mix them with hands until the pastry gets soft like a velvet. It mustn't sticky, but if it too hard add a little water (just a little). Don't worry continue to knead. It'll become like a soft velvet. Put aside a quarter of the pastry for decoration. Pull the remainder dough with rolling pin in a round disc, lining the baking tin with it, beyond its height so the disc must come out about 2 centimeters of the baking tin.
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Stain with butter a baking tin (22 centimeters in diameter) and then sprinkle it of flour
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Ingredients for filling:
250 gr ricotta cow cheese
250 gr ricotta sheep cheese
90 gr sugar
2 eggs white (albumen)
one sachet of vanillin
half lemon peel grated
one tablespoon of "maraschino" (scented sweet liquor to enrich homemade sweets)
Method for filling:
Mix the cow ricotta cheese and the sheep ricotta cheese with a fork, then add sugar, vanillin, half lemon peel grated, maraschino liquor - Mix well - and only in the end add the 2 eggs white whip up.
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Put the filling over the crust in the baking tin. Now take the quarter of pastry and with rolling pin make thin strips which they serve for decorate the crust. Fold the dough over the strips whithout crushing. ( Look at the photo)
Brush the cake with one yellow yolk and put sugar on it (2 tablespoon)
Put in the oven alfready hot
***********************************************************************
Preheat the oven to 190°C - 375°F - gas mark 5 - cook for about 40/45 minutes
gr. 300 all purpose flour
gr. 70 extravirgin olive oil (rigorously)
3 yellow yolks
gr. 8 baking powder
gr. 25 sugar (1 plentyful sugar tablespoon )
a pinch of salt
Method for shortcrust pastry:
Combine all the ingredients, mix them with hands until the pastry gets soft like a velvet. It mustn't sticky, but if it too hard add a little water (just a little). Don't worry continue to knead. It'll become like a soft velvet. Put aside a quarter of the pastry for decoration. Pull the remainder dough with rolling pin in a round disc, lining the baking tin with it, beyond its height so the disc must come out about 2 centimeters of the baking tin.
**************************************************************
Stain with butter a baking tin (22 centimeters in diameter) and then sprinkle it of flour
**************************************************************
Ingredients for filling:
250 gr ricotta cow cheese
250 gr ricotta sheep cheese
90 gr sugar
2 eggs white (albumen)
one sachet of vanillin
half lemon peel grated
one tablespoon of "maraschino" (scented sweet liquor to enrich homemade sweets)
Method for filling:
Mix the cow ricotta cheese and the sheep ricotta cheese with a fork, then add sugar, vanillin, half lemon peel grated, maraschino liquor - Mix well - and only in the end add the 2 eggs white whip up.
********************************************************************
Put the filling over the crust in the baking tin. Now take the quarter of pastry and with rolling pin make thin strips which they serve for decorate the crust. Fold the dough over the strips whithout crushing. ( Look at the photo)
Brush the cake with one yellow yolk and put sugar on it (2 tablespoon)
Put in the oven alfready hot
***********************************************************************
Preheat the oven to 190°C - 375°F - gas mark 5 - cook for about 40/45 minutes
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