1 1/4 cups of wheat grains (250 g)
For the dough
3 cups of all-purpose flour (360 g)
3/4 cup of confectioner's sugar (135 g)
1 cup of cold unsalted butter, cut into small pieces (200 g)
2 eggs
For the filling
2 cups of milk (480 ml)
1/2 teaspoon of ground cinnamon
1 strip of lemon zest
6 eggs (separated whites and yolks)
2 cups of ricotta cheese (400 g)
1 1/3 cups of confectioner's sugar (240 g)
3/4 cup of candied orange peel, chopped (140 g)
1 1/2 tablespoons of grated orange zest
1 tablespoon of grated lemon zest
1 1/4 cups of wheat grains (250 g)
For the dough
3 cups of all-purpose flour (360 g)
3/4 cup of confectioner's sugar (135 g)
1 cup of cold unsalted butter, cut into small pieces (200 g)
2 eggs
For the filling
2 cups of milk (480 ml)
1/2 teaspoon of ground cinnamon
1 strip of lemon zest
6 eggs (separated whites and yolks)
2 cups of ricotta cheese (400 g)
1 1/3 cups of confectioner's sugar (240 g)
3/4 cup of candied orange peel, chopped (140 g)
1 1/2 tablespoons of grated orange zest
1 tablespoon of grated lemon zest
In a large bowl, cover the wheat grains with 4 liters of water and let it soak for about 12 hours
Prepare the dough: in a large bowl, combine the all-purpose flour, confectioner's sugar, and cold unsalted butter
Mix until you get a crumbly texture
Add the eggs and mix lightly with your hands
Form a ball with the dough
Wrap it in plastic wrap and refrigerate
Drain the wheat grains, wash them under running water, and drain again
Transfer to a large pot, cover with 4 liters of water, and cook over high heat until soft (about 45 minutes)
Drain and reserve
Prepare the filling: in a medium saucepan, bring the milk to a boil over high heat (about 10 minutes)
Add the wheat grains, ground cinnamon, and lemon zest
Cook, stirring occasionally with a wooden spoon, until all the liquid is absorbed (about 15 minutes)
Remove from heat
Discard the lemon zest and let cool
In a blender, beat the egg whites until stiff peaks form. Reserve
In a medium bowl, sift the ricotta cheese, reserved wheat grains, egg yolks, and remaining ingredients
Mix well
Add the beaten egg whites and mix delicately with a spatula until you get a smooth mixture. Reserve
Preheat the oven to 180°C (medium)
Using a rolling pin, roll out the dough directly onto the bottom of a 25 cm diameter springform pan
With a knife, shape the border and place the bottom in the pan
Form small rolls with some of the remaining dough
Press them one by one into the sides of the pan to cover it
Fill the dough with the reserved wheat grain mixture
Using a rolling pin, roll out the remaining dough
Cut it into strips about 1 cm wide and arrange them on top of the filling in a checkerboard pattern
Bake in the preheated oven until golden brown (about 1 hour and 10 minutes)
Let cool completely before serving
503 calories per slice
Obs.: You can also make the cake the night before, let it cool, wrap it in plastic wrap, and refrigerate
Then, reheat it in the oven before serving.
