4 eggs (separated whites and yolks)
1/2 teaspoon of active dry yeast
1/2 cup all-purpose flour
1/2 cup fresh ricotta cheese passed through a sieve
Salt to taste
Butter for greasing
All-purpose flour for dusting
For the filling
3 cooked eggs, chopped
1/3 cup mayonnaise
1/2 cup fresh ricota cheese
2 tablespoons chopped parsley and tomato for decoration
4 eggs (separated whites and yolks)
1/2 teaspoon of active dry yeast
1/2 cup all-purpose flour
1/2 cup fresh ricotta cheese passed through a sieve
Salt to taste
Butter for greasing
All-purpose flour for dusting
For the filling
3 cooked eggs, chopped
1/3 cup mayonnaise
1/2 cup fresh ricota cheese
2 tablespoons chopped parsley and tomato for decoration
In a mixer, beat the whites and yeast until stiff peaks form. Reserve
Beat the yolks until they form a clear cream
Sieve the flour over them and add the ricotta delicately
Season with salt
Grease a 26 x 38 cm baking dish with butter and line the bottom with parchment paper
Butter the parchment paper and dust with flour
Pour the mixture into the prepared baking dish
Bake in a hot oven (200°C) for 10 minutes or until firm
Remove, trim the edges with a knife, and unmold onto parchment paper
Carefully remove the parchment paper from the mass
With the parchment paper, roll the mass larger side first
Let it cool
Prepare the glaze
Bring to a boil the water and orange juice, stirring, until it reaches the point of thin threads (when it breaks easily)
Let it cool
Arrange the tangerine slices over the mass, pour the glaze over it, and let it set in the refrigerator for an hour.
