Here is the jar of ricotta did not give me rest. Of course, you can do from home. So, turn on the oven at 200 degrees.

Beat eggs with sugar, add vanilla, softened butter, vegetable, a pinch of salt, lemon zest and a little warm milk, to introduce the ricotta and mix everything well. Sift flour with baking powder and add to the mix. All stir well with a mixer.

Spread in greased and lightly dusted with flour form with a diameter of 26-28 cm and, pushing the top layer of dough from center to edges, make a hole. The more you will be able to mark a dimple in the middle, the greater the need of toppings - but that's a plus!

In the deepening put the cranberries (I have frozen), and sprinkle it with sugar.

Put in the oven for 20 minutes. To make the filling - blend sour cream with egg, sugar and vanilla. If sour liquid, you can enter another egg.

20 minutes to get the pie, put on a flat surface and without removing it from the mold, gently, little by little, pour the filling: first, deepening with cranberries, and then, if there is shading, can the entire surface. The procedure requires attention as cranberries tries to "swim" from deepening. Throw her spoon back! Put in the oven at a temperature of approximately 180 degrees.

After about 30 minutes, when the cake is browned, remove and allow to cool. ((You can sprinkle sugar on the surface.)

It would be three layers: top dough soaked fill, then more dense, and the middle - cream with berries! When slightly cooled, it is better to slice it into thin strips - I can't explain why, but so delicious!