My mom came to visit me here in Tuscany… she cannot get rid of traditions and since is easter time she HAD to make a typical easter cake very famous in Italy but typical of Naples, in the south.
This cake is not easy or fast to make, but people really love it….like it is the best thing in the world!! i have to be honest, i’m not a big fan….but maybe I’m the only one. My mom was very jelous of this recipe since it came from a long family tradition…but I convinced her to share with you!
Since the procedures isn’t easy I’ll make a big effort in translating it from italian to english… so please forgive my mistake!!
500 gr of canned cooked wheat
500 gr ricotta cheese
400 gr sugar
candied orange chopped
400 gr all purpose flour
1 pinch of salt
I know some ingridient may be hard to find…sorry about that!
PREPARE THE FILLING
1) Put a pan over medium heat with 1 cup of water, the canned cooked wheat and 20 gr of butter.
Let it cook until the water is completely absorbed, then add some cinnamon powder.
2) In a bowl mix togheter the ricotta cheese and 12 eggs white. Mix well until creamy. (do NOT whip egg whites till stiff)
3) Into another pan make the cream: Put the eggs yolk togheter with sugar and wisk until creamy…now add the milk and 1 tablspoon of flour, mix well.
Put the pan over medium heat and mix until it becomes less fluid
When all those three steps are ready and the ingridient cold, put everything togheter and add the vanilla, candied orange, flawor extract.
PREPARE THE PASTRY
Mix togheter the ingridient and knead until smooth
Once the pastry is ready strecth it out with a rolling pan…it must be very thin.
Cover with strips of pastry
Cook at 180° until gold (about 1 hour)
Once is cooked wait until is completely cold.
Cover with icing sugar if you like it