1 KG of flour
grams of sugar 200 grams of butter (or 200 oil)
2 sachets of baking powder
4 whole eggs
2 grated lemon peels
600 grams of sugar
6 egg yolks and 1 egg white
1 kl of ricotta (better than pecora)
cedar cut into small pieces
to taste chocolate flakes (I don’t put it)
1 vial of orange blossom
grated lemon peel
The mixing process is the same as that of a simple tart. Then mix all the ingredients and let the dough rest for at least half an hour wrapped in plastic wrap.
Ignite in the oven.
For the filling, put the sugar in the ricotta (purchased the day before and let it drain) and work the dough, add the 6 egg yolks and work well, add the whipped egg white and work.
At the end add the grated lemon peel, the citron and the candied fruit. The secret of the filling is the processing for which you have to obtain a homogeneous and creamy dough.
Spread the dough in a greased pan, or line with parchment paper, keep the dough aside for closing. Add the filling and close with strips obtained from the dough set aside, sprinkle with icing sugar.
Bake at 180 degrees for at least half an hour as we have the yolks that must cook well.