Most Powerful Dekstop

cake Orange cake sfogliatella

Whoever steps to my post can not help noticing, among other things, my passion for shortbread, more often stuffed. Starting from a basic recipe, you can add to taste the flavor that pleases most that can be lemon peel, vanilla, cinnamon and so on and so forth. I love tarts
particularly soft, in which a crispy and crumbly pastry holds a soft filling, creating a fascinating and tasty 'contrasting textures'.
The sweet subject of this post, the recipe came from a cooking class attended by myself a few years ago, it was called 'puff cake', as the flavors and ingredients used vaguely reminiscent of the traditional Neapolitan cake.
Abstract: The similarity is only vague, I do not want to create strife between me and the people of Naples!
We come then to the recipe: Ingredients



pastry citrus semolina and ricotta filling

10 grams of bread crumbs to taste


icing sugar For the pastry citrus

500 grams of flour '00 '
100 grams of egg yolks

250 gr soft butter 200 g sugar zest of 1 lemon

grated rind of 1 orange grated


salt to taste For the filling of ricotta and semolina

1 / 2 liter of milk 100 grams of semolina


175 g sugar 200 g cheese vaccination
3 grams of cinnamon powder

50 g pine nuts 30 grams of liquor 'Grand Marnier'
grated rind of 1 lemon zest of 1 orange

salt to taste Method of preparation



Prepare the pastry Mix butter, sugar and salt. Add egg yolks, peel of citrus fruit, and finally add the flour.
Let rest in refrigerator for at least a couple of hours (preferably overnight) before using it.
Prepare the filling by boiling the milk with 25 grams of sugar and a pinch of salt., Then add the semolina and stir to coagulate. Let cool. Aside from sifting the ricotta, add the remaining sugar, peel of citrus fruit, liquor, pine nuts and semolina mixture cool, stirring until creamy and smooth.
Grease and flour a tart mold with a diameter of 26 cm, lined with the pastry with citrus. With a fork, prick the bottom and sprinkle with breadcrumbs.
Fill the mold with the filling of ricotta and semolina. Cover with a thin sheet of pastry. Bake at 170 degrees for about 45 minutes or until staining.
Turn out and sprinkle with icing sugar. Serve cold.