Crust: 2 cups of flour, 125g of butter, 1/2 cup of sugar, 1 egg, a pinch of salt, 1 teaspoon of yeast, Filling: 2 cups of ricotta cheese, 1 cup of sour cream, 1 cup of sugar, 4 whole eggs, grated zest of 1/2 lemon, 1 teaspoon of vanilla, 1 cup of passa, 1/2 cup of cornstarch, 1 teaspoon of flour, 1/2 teaspoon of baking soda
Crust: 2 cups of flour, 125g of butter, 1/2 cup of sugar, 1 egg, a pinch of salt, 1 teaspoon of yeast, Filling: 2 cups of ricotta cheese, 1 cup of sour cream, 1 cup of sugar, 4 whole eggs, grated zest of 1/2 lemon, 1 teaspoon of vanilla, 1 cup of passa, 1/2 cup of cornstarch, 1 teaspoon of flour, 1/2 teaspoon of baking soda
To make the crust, mix all ingredients on a surface
Knead until it becomes a manageable dough
Roll out the dough and line the bottom and sides of a buttered cake pan
Sift the ricotta cheese through a fine-mesh sieve and combine with the sour cream
Add the sugar, eggs, lemon zest, vanilla, passa, and cornstarch
Mix in the flour and baking soda and join with the previous mixture
Place the dough into the cake pan and sprinkle with chopped amendoas
Bake in a moderate oven for approximately 1 hour
When ready, turn off the oven, open the door, and let the cake cool slowly
Do not refrigerate.
