For the dough:
'1 1/3 cups all-purpose flour'
'4 tablespoons grated Parmesan cheese'
'1 tablespoon instant yeast'
'1 egg'
'1 pinch salt'
'3 tablespoons unsalted butter, softened'
For the filling:
'1 kg fresh ricotta cheese strained through a cheesecloth'
'8 large egg whites, separated'
'2 tablespoons unsalted butter, softened'
'1 cup granulated sugar, to taste'
'ground cinnamon, to taste'
For the dough:
'1 1/3 cups all-purpose flour'
'4 tablespoons grated Parmesan cheese'
'1 tablespoon instant yeast'
'1 egg'
'1 pinch salt'
'3 tablespoons unsalted butter, softened'
For the filling:
'1 kg fresh ricotta cheese strained through a cheesecloth'
'8 large egg whites, separated'
'2 tablespoons unsalted butter, softened'
'1 cup granulated sugar, to taste'
'ground cinnamon, to taste'
Dust a 24 cm (9.5 inch) cake pan with all-purpose flour
Combine the flour, Parmesan cheese, yeast, and salt in a bowl
Mold a depression in the center and add the egg and butter
With your fingertips, mix the egg with the dry ingredients until smooth and pliable
Roll out the dough on a floured surface to a thickness of about 3 mm (1/8 inch)
Place it over the prepared cake pan and use your hands to cover the bottom and sides, finishing the edges
Prepare the filling: Beat the egg whites with an electric mixer until stiff peaks form
Add the ricotta cheese and mix well
Beat the egg yolks with an electric mixer until smooth and creamy
Combine the egg yolks with the ricota mixture and mix well
Bake in a preheated moderate oven (180°C) for 40 to 50 minutes, or until golden brown and firm to the touch
Cool on a wire rack for at least 12 hours.
