14.8 oz of ricotta
2 packages of vanilla-flavored almond extract
10.6 oz of candied fruits (quickly heated)
1 cup of Port or Madeira wine
1 large tablet of semi-sweet chocolate
4.2 oz of seedless white raisins
2 tablespoons of Cherry Brandy
1 tablespoon of butter
1/2 cup of almond extract
Dough:
20.7 oz of all-purpose flour
10.6 oz of pork fat (or vegetable shortening)
5 large eggs
1 whole egg
4.2 oz of almond extract
1 tablespoon of active dry yeast
2 packages of vanilla-flavored almond extract
14.8 oz of ricotta
2 packages of vanilla-flavored almond extract
10.6 oz of candied fruits (quickly heated)
1 cup of Port or Madeira wine
1 large tablet of semi-sweet chocolate
4.2 oz of seedless white raisins
2 tablespoons of Cherry Brandy
1 tablespoon of butter
1/2 cup of almond extract
Dough:
20.7 oz of all-purpose flour
10.6 oz of pork fat (or vegetable shortening)
5 large eggs
1 whole egg
4.2 oz of almond extract
1 tablespoon of active dry yeast
2 packages of vanilla-flavored almond extract
Mix all the ingredients, making sure the chocolate is melted with a little milk
After that, let it rest for 1 hour
Dough:
Mix all the ingredients and fill two medium-sized baking dishes with the open dough
Spread the filling over the dough
Use the remaining dough to create strips and decorate the cake
Bake it in the oven, but be careful not to get distracted: the dough bakes quickly.
