The recipe for ricotta is no secret to us, but I highly doubt that you’re familiar with this cake! This cake went with us as a gift to our close friends, and it was one of those cases when there couldn’t have been a better gift! The combination of shortcrust pastry, tender ricotta, and juicy cherries creates the coziest and most delicious homey atmosphere for evening tea parties with friends!
You will need:
Dough
- 300g Flour
- 2 Egg yolks
- 1 Egg
- 120g Sugar
- 150g Room temperature Butter
- Lemon zest
Ricotta filling
- 500g Ricotta
- 50g Cherries (I used canned cherries)
- 30g Pine nuts
- 2 Egg yolks
- Lemon zest
- To start, mix the butter and add sugar and lemon zest while continuing to mix. Once the butter turns into a cream, gradually add egg yolks and knead until smooth!
- Now add flour and knead the dough well. The dough should be homogeneous and compact!
- Wrap the dough in plastic wrap and refrigerate for 30 minutes.
- Now sift the ricotta through a sieve and get rid of any excess liquid if necessary.
- Add egg yolks, lemon zest, sugar to the ricotta and mix well with a spoon. Then if using canned cherries, rinse them in water and dry them, and add them to the ricotta.
- Roll out the dough and place it in a prepared baking dish 20-22cm.
- Make holes in the bottom of the dish with a fork and add all the ricotta.
- Then decorate the remaining dough, brush the dough with egg and sprinkle with pine nuts.
- Bake the pie for 35-40 minutes at 170 degrees.
- Let the pie cool well and sprinkle with powdered sugar!
Tips:
You can replace cherries with raisins, but soak the raisins in water for 5-10 minutes beforehand.
