1 cup all-purpose flour
(1/4 teaspoon) active dry yeast
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter, softened
1 egg
2 tablespoons milk
4 cups ricotta or Minas cheese, fresh and unsalted
4 eggs, lightly beaten
1 cup plus 1 tablespoon all-purpose flour
(1/4 teaspoon) baking powder at room temperature
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1 cup whipped cream
1/2 cup white grapes, seedless, dusted with flour
1 cup all-purpose flour
(1/4 teaspoon) active dry yeast
1/4 cup grated Parmesan cheese
2 tablespoons unsalted butter, softened
1 egg
2 tablespoons milk
4 cups ricotta or Minas cheese, fresh and unsalted
4 eggs, lightly beaten
1 cup plus 1 tablespoon all-purpose flour
(1/4 teaspoon) baking powder at room temperature
1 tablespoon unsalted butter, softened
1 teaspoon vanilla extract
1 cup whipped cream
1/2 cup white grapes, seedless, dusted with flour
Mix the first three ingredients in a bowl and combine
Crumble the butter with your fingers and add it to the dry ingredients
Add the egg and milk and mix well
Grease a 24 cm (9.5 inch) round cake pan or a 22 cm x 32 cm (8.5 inch x 12.5 inch) baking dish
Mold the dough by pressing it firmly with your fingers
Heat the oven to medium-high heat (200°C), and bake for about 10 minutes or until lightly browned
Remove from the oven, reduce the temperature to moderate (170°C), and let cool for a few minutes
In another bowl, combine the ricotta or Minas cheese, eggs, and all-purpose flour, and mix well
Mix in the butter softened, baking powder, and vanilla extract
Finally, add the whipped cream, mixing carefully
Finnally, add the grapes dusted with flour
Spread this mixture over the baked dough and bake for an additional 1 hour and 15 minutes
Let it cool before serving
