Cheese and Pecan Cake

To make the dough, preheat the oven to the maximum temperature

Mix together the flour and ground pecans

Add the softened butter or margarine in small pieces and mix until it forms a coarse texture

Add the egg and knead until it becomes a smooth mass

Refrigerate for 30 minutes

Grease an opening mold of 20 cm diameter

Divide the dough into three parts

Roll out one part to form a rectangle of 20 x 10 cm

Cut into strips 1 cm wide in the length direction

Place in the refrigerator for later use

Mix together the remaining two parts of the dough and shape it at the bottom and sides of the mold

Bake in a hot oven for 15 minutes

Let cool

Reduce the oven temperature slightly

For the filling, strain the ricotta cheese through a sieve

Add the grated pumpkin, eggs, lemon zest, and vanilla

Beat well

Beat the egg whites until foamy

Add the ground pecans to the cheese mixture

Finally, add the egg whites

Sprinkle cornstarch over the top and fold it in carefully

Place the filling on the partially baked cake dough

Spread the jelly on top

Arrange the reserved strips of dough on top of the cake in a grid pattern

Bake in a moderate oven for 35 minutes or until the top is firm when shaken slightly

Let cool completely before removing from the mold.