Easter cake with ricotta

Description

The recipe won’t take much time. I really love ricotta pastries and, I must admit, I make this pie not only for Easter. The dough will be similar to shortcrust, and the filling is made of delicate ricotta, chocolate, sugar, and cinnamon. Be sure to try making this pie—I promise it will be delicious. Serve it warm or chilled. Perfect with tea.

Instructions

1. 1

   Step 1

   Place the ricotta cheese in a colander set over a bowl. Cover with plastic wrap and put the whole “construction” in the refrigerator overnight.

2. 2

   Step 2

   For the dough, mix flour, baking powder, and salt.

3. 3

   Step 3

   Beat the butter and sugar separately in a mixer until light and fluffy, about 4 minutes. Add the orange zest and beat for another minute.

4. 4

   Step 4

   First beat the yolks, then add whole eggs one at a time. Switch the mixer to low speed and add the dry ingredients, mixing until a homogeneous mass.

5. 5

   Step 5

   Place the dough on a flour‑dusted surface and shape it into two balls (one slightly larger than the other), wrapping each in plastic wrap. “Flatten” the balls (to form two discs) and refrigerate for an hour.

6. 6

   Step 6

   Meanwhile, prepare the filling. Take the ricotta out of the fridge and mix it in a bowl with sugar and cinnamon. In a separate bowl, lightly beat the eggs and then add them to the main mixture. Add the chocolate and stir again.

7. 7

   Step 7

   Preheat the oven to 160 degrees. Take the larger of the two dough discs and roll it out. Place it in a prepared, butter‑greased pie dish. Spread the filling on top. Roll out the second piece of dough and cut it into thick strips.

8. 8

   Step 8

   Place the “grid” over the filling, brush with beaten egg and bake the pie in the oven for 1 hour until a golden‑brown crust forms. Turn off the heat and after 15 minutes remove it from the oven. Cool and serve.