Nutrition Facts
12 servings
12
Easter Cake Recipe
Mythical dessert from Naples during the Easter holidays. If cooked wheat is not available, you can cook raw hulled wheat yourself. You need to let the wheat soak in water for three days and change the water two to three times a day; drain it and then cook it as instructed on the package. After that, you will proceed to cook it with milk.
For the shortcrust pastry
50 Type 55 flour
3 Egg
180 Semolina sugar
150 Soft butter
1 Vanilla sugar
For the topping
300 Semi-skimmed milk
1 Semolina sugar
20 Sweet butter
700 Cow's milk ricotta (lighter flavor than sheep's milk)
550 Granulated sugar
7 Egg
Directions
1
Recipe for 2 Pastiere, 26 cm diameter mold, 5 to 6 cm in height. Prepare the shortcrust pastry: place the flour in a mound on your work surface. Add the butter, eggs, sugars, and salt. Mix with your fingertips, gradually incorporating the flour from the center of the mound until a ball forms. Wrap and let rest in the refrigerator.
2
Prepare the filling: rinse the cooked grain under water. Drain, then heat it with milk, lemon zest, butter, and a tablespoon of granulated sugar. Let it cook for about ten minutes after boiling, until a cream forms. Remove the zest and let it cool.
3
Place the ricotta in a large bowl, whisk slightly to make it creamy. Add the sugar and the eggs (two at a time). Mix well. Add the candied citrus, the cooled wheat, and the orange blossom flavoring. Mix. Beat the mixture for a moment.
4
Roll out the dough to 0.5 cm and line a mold with a diameter of 26 cm and a height of 5 cm. The dough should cover the entire edge. Prick the bottom with a fork. Pour the ricotta mixture using a ladle and fill the mold, taking care to leave 0.5 cm between the surface of the filling and the top of the mold.
5
Cut strips of shortcrust pastry using a serrated wheel and place them on the tart as shown in the photo. Seal the ends of the strips to the pastry with a little water.
6
To finish, let it bake for about an hour at 180°C. Monitor the cooking; it should be well golden. Don't worry if it rises; it will fall a bit upon taking it out of the oven.
Ingredients
For the shortcrust pastry
50 Type 55 flour
3 Egg
180 Semolina sugar
150 Soft butter
1 Vanilla sugar
For the topping
300 Semi-skimmed milk
1 Semolina sugar
20 Sweet butter
700 Cow's milk ricotta (lighter flavor than sheep's milk)
550 Granulated sugar
7 Egg
Directions
Directions
1
Recipe for 2 Pastiere, 26 cm diameter mold, 5 to 6 cm in height. Prepare the shortcrust pastry: place the flour in a mound on your work surface. Add the butter, eggs, sugars, and salt. Mix with your fingertips, gradually incorporating the flour from the center of the mound until a ball forms. Wrap and let rest in the refrigerator.
2
Prepare the filling: rinse the cooked grain under water. Drain, then heat it with milk, lemon zest, butter, and a tablespoon of granulated sugar. Let it cook for about ten minutes after boiling, until a cream forms. Remove the zest and let it cool.
3
Place the ricotta in a large bowl, whisk slightly to make it creamy. Add the sugar and the eggs (two at a time). Mix well. Add the candied citrus, the cooled wheat, and the orange blossom flavoring. Mix. Beat the mixture for a moment.
4
Roll out the dough to 0.5 cm and line a mold with a diameter of 26 cm and a height of 5 cm. The dough should cover the entire edge. Prick the bottom with a fork. Pour the ricotta mixture using a ladle and fill the mold, taking care to leave 0.5 cm between the surface of the filling and the top of the mold.
5
Cut strips of shortcrust pastry using a serrated wheel and place them on the tart as shown in the photo. Seal the ends of the strips to the pastry with a little water.
6
To finish, let it bake for about an hour at 180°C. Monitor the cooking; it should be well golden. Don't worry if it rises; it will fall a bit upon taking it out of the oven.
Notes
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