Dough
3 eggs
3/4 cup (chopped) plus 1 tablespoon of all-purpose flour
1 and 1/2 cups of butter
5 cups of wheat flour
Filling
500g ricotta cheese
250g wheat grains with husk
2 cups of milk
1 pinch of salt
Zest of 1 lemon
1 and 1/2 cups of all-purpose flour
3 eggs
1 teaspoon of ground cinnamon
200g crystallized fruits
200g raisins
Confectioner's sugar for dusting
Dough
3 eggs
3/4 cup (chopped) plus 1 tablespoon of all-purpose flour
1 and 1/2 cups of butter
5 cups of wheat flour
Filling
500g ricotta cheese
250g wheat grains with husk
2 cups of milk
1 pinch of salt
Zest of 1 lemon
1 and 1/2 cups of all-purpose flour
3 eggs
1 teaspoon of ground cinnamon
200g crystallized fruits
200g raisins
Confectioner's sugar for dusting
Dough: mix all ingredients and knead for 5 minutes until a homogeneous mass forms
Let it rest for 30 minutes
Roll it out with a rolling pin and line an unmoldable cake pan with the excess dough, reserving the remaining dough
Filling: soak the wheat grains in cold water overnight
Cook them in the same water for 15 minutes
Drain and reserve the wheat grains
Heat the milk and mix it with the wheat grains, salt, lemon zest, and 1 tablespoon of all-purpose flour
Cover the pot and cook over low heat
When the milk has evaporated, drain the wheat grains and let them cool
Mix in the ricotta cheese that has been passed through a fine-mesh sieve, eggs, remaining all-purpose flour, cinnamon, and fruits
Add the beaten egg whites and mix delicately
Spread the filling over the dough, and use the remaining dough to make strips and cover the filling
Bake in a medium oven for 30 minutes or so and dust with confectioner's sugar
