1/2 cup all-purpose flour
1 teaspoon active dry yeast
1 1/2 tablespoons unsalted butter or margarine
1 tablespoon granulated sugar
1/2 teaspoon salt
1 tablespoon water
250 g fresh ricotta cheese passed through a sieve
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/4 teaspoon vanilla extract
1 egg
1/4 teaspoon grated lemon zest
unsalted butter or margarine for greasing
all-purpose flour for dusting
1/2 cup all-purpose flour
1 teaspoon active dry yeast
1 1/2 tablespoons unsalted butter or margarine
1 tablespoon granulated sugar
1/2 teaspoon salt
1 tablespoon water
250 g fresh ricotta cheese passed through a sieve
1 tablespoon cornstarch
1/2 cup all-purpose flour
1/4 teaspoon vanilla extract
1 egg
1/4 teaspoon grated lemon zest
unsalted butter or margarine for greasing
all-purpose flour for dusting
To make the dough: combine the flour with the yeast
Add the unsalted butter or margarine in small pieces
Join the sugar and salt
Add the water and mix until a manageable dough forms
Shape into a ball, wrap in aluminum foil, and refrigerate for 30 minutes
While this is happening, prepare the filling by mixing well the ricotta cheese, cornstarch, sugar, vanilla extract, egg, and lemon zest
Grease a 20 cm diameter springform pan well
Open the dough to a 20 cm diameter circle
Place in the prepared pan and shape the dough evenly around the edges to form a border
Add the ricotta cheese mixture
Smooth the surface
Bake in a preheated oven at 200°C for about 50 minutes
If the top becomes too dark, cover with aluminum foil
The cake is ready when the edges are slightly golden and crispy
Let it cool completely.
