Italian Easter cake

Ingredients for 1 servings:

• 155 g butter
• 250 g wheat flour type 405
• ½ tsp cinnamon
• 75 ml apple juice, naturally cloudy
• 25 ml lemon juice
• ½ tsp salt
• 30 g vanilla sugar
• 500 g ricotta
• 3 eggs
• 20 g vanilla sugar, alternatively 2 – 3 packets of vanilla sugar
• 1 tsp vanilla extract or seeds of a vanilla pod
• 1 pinch of cinnamon
• 70 g sugar

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 50 minutes

For the pastry, dice the butter, add it to a bowl with the other ingredients, and knead into a smooth dough. Then wrap the dough in cling film and refrigerate for 30 minutes. For the filling, add all the ingredients to a bowl and mix until the sugar has dissolved (Note: The sugar is not visible in the video). Preheat the oven to 180 degrees Celsius. Once the dough has rested in the refrigerator, divide it into two large pieces on a floured surface and roll them out – the pieces should be larger than the tin. Grease the cake tin and line it with a sheet of pastry, overlapping the edges and pricking a few holes in the base with a fork. Spread the cream on the pastry sheet and then place the second sheet on top. Press the two sheets together, trim off the excess dough, and prick a few more holes with a fork. Bake everything in the oven at 160 degrees Celsius (convection oven) for about 50 minutes. Tip: If you have any leftover dough, you can use cookie cutters to cut out shapes, place them on the cake, and bake them.