250g all-purpose flour
15g active dry yeast
zest of 1 lemon
1/2 cup warm milk
1/2 teaspoon salt
50g dried cranberries
FOR THE RICOTTA CREAM:
2 egg yolks
150g granulated sugar
1 package vanilla pudding mix
400g ricotta cheese
50g cornstarch
1 small can of condensed milk
250g all-purpose flour
15g active dry yeast
zest of 1 lemon
1/2 cup warm milk
1/2 teaspoon salt
50g dried cranberries
FOR THE RICOTTA CREAM:
2 egg yolks
150g granulated sugar
1 package vanilla pudding mix
400g ricotta cheese
50g cornstarch
1 small can of condensed milk
Prepare the dough as for a layer cake
Add the dried cranberries and let it rise for about 20 minutes
Place in a rectangular baking dish approximately 28cm long
Lift the dough from the sides
For the cream, beat the egg yolks with the sugar and vanilla pudding mix
Add the ricotta cheese and cornstarch
Sieve well the condensed milk and fill the dough alternately with the ricotta cream and halves of apricots
Cover with halves of apricots
Let it rest for another 15 minutes
Bake in a moderate oven for about 50 minutes.
