For the batter
1 egg
1 tablespoon melted butter
3/4 cup milk (180 ml)
1/2 cup all-purpose flour (60 g)
1/2 teaspoon active dry yeast
1/4 teaspoon salt
For the filling
1/2 cup ricotta cheese (65 g) sifted
1/3 cup heavy cream (80 ml)
1/4 cup chopped parsley (20 g)
1 1/2 cups diced tomatoes, peel and seeds removed, chopped (270 g)
200 g mortadela grated
2 tablespoons olive oil
6 drops hot pepper sauce
1 tablespoon mustard
1 teaspoon salt
For the batter
1 egg
1 tablespoon melted butter
3/4 cup milk (180 ml)
1/2 cup all-purpose flour (60 g)
1/2 teaspoon active dry yeast
1/4 teaspoon salt
For the filling
1/2 cup ricotta cheese (65 g) sifted
1/3 cup heavy cream (80 ml)
1/4 cup chopped parsley (20 g)
1 1/2 cups diced tomatoes, peel and seeds removed, chopped (270 g)
200 g mortadela grated
2 tablespoons olive oil
6 drops hot pepper sauce
1 tablespoon mustard
1 teaspoon salt
Prepare the batter: In a medium bowl, combine all the ingredients and mix well with a hand mixer
In a non-stick skillet with a 22 cm diameter, spread 3 tablespoons of batter and cook over medium heat until golden brown on the bottom
Flip the disk-shaped batter and let it cook for another minute on the other side (approximately 1 minute per side)
Transfer to a baking dish
Repeat the procedure with the remaining batter. Reserve
Prepare the filling: In a large bowl, combine all the ingredients and mix well with a spoon
Divide the filling into six equal parts and reserve
Place a reserved pancake on a large plate
On top, spread one part of the reserved filling and smooth with a spatula
Cover with another pancake and spread another part of the filling on top
Smooth with the spatula
Repeat the procedure four more times until you reach the end
With your hands, gently press the cake to settle the layers
With a sharp knife, carefully cut the cake into a cross shape and serve immediately
532 calories per slice
