500 grams flour
200 grams sugar
200 grams lard (or butter)
300 grams wheat (cooked)
400 milliliters milk
1 tablespoon lard (or butter)
1 tablespoon sugar
3 teaspoons vanilla extract
400 grams sheep
300 grams sugar
5 egg yolks
3 egg whites (. beaten to stiff peaks)
50 grams orange flower water (or orange zest)
150 grams citron
150 grams powdered sugar
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1Prepare the pie crust by kneading together the flour, eggs, sugar, lard, and the lemon peel.
2Refrigerate the dough until it is to be used.
3Cook the wheat in a medium saucepan with the milk, lard, and the sugar over low heat until it is creamy in consistency.
4Allow it to cool completely.
5Place the ricotta cheese in a large bowl and stir with a wooden spoon until it is creamy. Add the sugar and continue stirring. Add the egg yolks and 3 egg whites, the grated peel of 2 lemons, orange flower water, vanilla extract, and candied fruits.
6Add the cooked wheat cream and stir to incorporate well.
7BUtter and flour a pie plate. Roll out the pie crust to a thickness of 3 millimeters and line the pie plate. Set aside some of the dough to make strips for the lattice on top of the pie.
8Fill the pie crust with the pie filling, make a lattice pattern with the strips of dough set aside earlier, and add them to the top of the pie.
9Bake the pie at approximately 150C for approximately 2 hours, the pie crust should be golden and the filling should not be liquid.
10Turn off the oven and let the pie cool inside with the door slightly open.
11Refrigerate the cake for 3 days, serve it sprinkled with powdered sugar.
PER SERVING *
|Calories2080Calories from Fat610|
|% DAILY VALUE*|
|Calories from Fat610|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Margaret L. 4 Jun 2015
I was unsure what to expect from this pie, but I was pleasantly surprised! It has a great cakelike texture with a refreshing citrus flavor. I look forward to making this again!