Mixture: 1 cup all-purpose flour
1/4 cup grated carrot
1 tablespoon finely grated lemon zest
1/2 teaspoon vanilla powder
1 egg yolk
1/4 cup melted butter or margarine
Filling: 1 1/4 kg ricotta cheese
1 3/4 cups all-purpose flour
3 tablespoons cornstarch
2 teaspoons grated lemon zest
1 1/2 teaspoons grated orange zest
5 eggs
2 egg yolks
1/4 cup heavy cream
Covering with pineapple: 2 tablespoons all-purpose flour
4 tablespoons cornstarch
2 cups pineapple chunks, pureed with a little juice
2 tablespoons lemon juice
Mixture: 1 cup all-purpose flour
1/4 cup grated carrot
1 tablespoon finely grated lemon zest
1/2 teaspoon vanilla powder
1 egg yolk
1/4 cup melted butter or margarine
Filling: 1 1/4 kg ricotta cheese
1 3/4 cups all-purpose flour
3 tablespoons cornstarch
2 teaspoons grated lemon zest
1 1/2 teaspoons grated orange zest
5 eggs
2 egg yolks
1/4 cup heavy cream
Covering with pineapple: 2 tablespoons all-purpose flour
4 tablespoons cornstarch
2 cups pineapple chunks, pureed with a little juice
2 tablespoons lemon juice
To make the mixture: preheat the oven and in a medium bowl, mix together the flour, carrot, lemon zest, and vanilla powder
In the center of the mixture, place the egg yolk and butter
After achieving a smooth mixture, grease an 8-inch round cake pan and divide the remaining mixture into three equal parts for the sides of the cake
Open these three parts into strips and line the interior of the cake pan, carefully joining the ends
To ensure everything is in order: the side mixture should be raw, and the bottom of the pan should have already passed through the oven
Filling: mix together in a large bowl ricotta cheese, flour, carrot, lemon zest, and vanilla powder
Beat while adding additional eggs and egg yolks one at a time
Pour this filling into the prepared cake pan and bake for 10 minutes in a hot oven
After that time, reduce the oven temperature to 150°C and let it bake for another hour
Prepare the covering: in a small saucepan, mix together flour and cornstarch
Add remaining ingredients and cook over medium heat, stirring until it thickens
When the covering is transparent and thick, let it cool, then cover the surface of the cake
Refrigerate for 3 hours
Remove from the mold and decorate with strawberries, or if desired, with pineapple slices and maraschino cherries
Enjoy your meal!
