Just in case I remind how to cook tender fresh ricotta for this cake. In the morning put in the freezer a pack of yogurt (in order to get the 350 grams of ricotta, you will need 750 ml of yogurt). In the evening to get frozen yogurt, remove the packaging and put the frozen briquettes in a colander. Leave at room temperature overnight. In the morning you will get a tender curd. The serum can be used in any baking instead of milk or water.

In Italy, selling and ricotta, and even ready wheat for this pie, we also have to prepare the stuffing independently. You can only use a special, unprocessed wheat. It is sold in stores called "Wheat for sprouting". Soak it for a day before cooking. To obtain 210 g of boiled wheat, enough 70 g of dry grains. In a day the wheat will hatch. It is believed that this wheat improves the immune system and contains a lot of vitamins. In the recipe were offered simply boiled wheat. I still insist that it is better to soak. And useful, and the wheat is cooked faster. So, the next day water wheat drain and boil it for at least an hour until soft. I cooked for about 40 minutes. It seemed to me, that's enough, but in a cake of wheat was still hardish. Looking ahead, I will say that we did not stop to eat the cake on the same day, but still I recommend to boil the wheat longer. Better to do it before and store the cooked wheat with a small amount of water in a tightly closed container so it does not dry up.

Knead the dough from flour, 100 g sugar, 100 g butter, eggs and yolk. Wrap in plastic wrap, refrigerate for half an hour or longer.

Boiled wheat grain drain in a colander, put in a saucepan, add 100 ml of milk 15 g of butter and the zest from one lemon. Put on fire and cook on slow fire under a cover until it is absorbed into the wheat milk. Cool.

While the wheat cools, pull the dough from the refrigerator, two-thirds of the dough roll out the layer and put in the form. One-third and trim the dough to leave for decoration

Mix ricotta, flour, 2 eggs, 1 yolk, 200 g of sugar (you can reduce the amount of 50-100 g), vanilla and, if desired, candied fruits. I added some dark raisins

Put the filling on the dough, decorate with strips of dough, brush with egg yolk. Bake for 1 hour at a temperature of 170 degrees. Cool, sprinkle with powdered sugar. Do not cut until cake is warm!