Description
Ancient (antique!) recipe niiskuskaitsega Sicilian pie. Inside is a tender curd with nuts, candied fruit and chocolate.
Ingredients
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Flour
2.5 cup
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Flour almond
2 Tbsp
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Butter
200 g
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Sugar
1 cup
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Chicken egg
2 piece
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Lemon peel
1 tsp
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Leavening agent
1 tsp
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Ricotta
400 g
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Almonds
50 g
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Chocolate milk
50 g
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Candied
50 g
Cooking
To prepare dough. Sift the flour, add half a Cup of sugar, the baking powder, the grated zest of lemon or orange and almond flour.
Add eggs and soft butter. Quickly knead the dough.
Shape it into a ball, wrap in clingfilm and put in the refrigerator for at least 30 minutes.
Ricotta mixed with sugar (1/2 Cup) until dissolved grains. Original sugar a little more - and in the filling and in the dough. But it seemed to me that this amount will be enough. After all, candied fruit and chocolate also give a large percentage of sweets.
Grind the almonds, chop into small pieces chocolate. Mix ricotta, nuts, chocolate and candied fruit. Candied better to take citrus. I have added dried cherries.
Dough divided into two parts - bigger and smaller. From a larger roll out to a thickness of 0.5 cm and cover the form, greased and sprinkled with flour, bottom and sides.
Put the stuffing.
Roll out remaining dough into the reservoir and tightly cover the top of the pie. Connect the edges.
The cassatt bake in a preheated oven at 180-200 degrees until Golden brown. The finished cake can be sprinkled with powdered sugar and cocoa.
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