To be prepared following these steps:

- SHORTCRUST
- WHEAT AND RICOTTA CHEESE FILLING

TOOLKITS

MIXING BOWL, EGG SAPARATOR, GRADUATED PITCHER, CAKE RING, BAKING MATT, ROLLING PIN, CITRUS GRATER, SPATULA, TURNTABLE (rotating footed cake stand), GLOVE, MARISA (flexible spatula), WAVY EDGE CUTTER

SHORTCRUST

Ingredients
300 g butter
200 g sugar
125 g potato starch
1 vanilla bea
1 lemon grated rind
5 g salt
375 g superfine flour
60 g egg yolk (3 yolks)
5 g yeast

Method
In a planetary mixer place the butter and sugar and mix evenly without whipping. Add the spices (vanilla and lemon), eggs and salt and blend; when the buttery mass gets uniform, add-in flour, potato starch and yeast, all previously sifted twice; process only to total absorption of the flour. Let the short pastry rest in the fridge.

WHEAT AND RICOTTA CHEESE FILLING

Ingredients
300 g cow's milk ricotta cheese
250 g sugar
350 g cooked wheat
175 g pastry cream
175 g orange peel in cubes, minced
25 g orange paste
150 g eggs (3 eggs)
1 drop orange flower water
1 pinch cinnamon
½ vanilla bean
100 g milk

Method
In a mixing bowl, blend thoroughly the ricotta cheese with the sugar and spices, then add in the pastry cream, salt, eggs and the candied orange rind, and finally blend in the wheat. Form a homogeneous mass and lastly join the milk.

Assemblage
Remove the shortcrust pastry from the fridge, make it soft working it for a while by hand, then roll it out with the rolling pin using a little flour for dusting down to an ideal 5 mm thickness. Cut some discs of shortcrust and line the ring. Place the ring on the baking matt. Fill in with the wheat and ricotta cream up to 3 mm from the edge of the dough. Decorate the surface of the stuffing with some shortcrust cut into strips using the wavy edge cutter. Bake at 170 °C for about 40/45 minutes.