Wheat Cake in Grains ("Grain Pastiera")

Leave the wheat to soak overnight

The next day, on a smooth surface, shape a mound with the flour and grated carrot, making a hole in the middle

Add the cold butter and mix with your hands until you get a crumbly mixture

Make another hole and add two eggs

Knead until it becomes homogeneous

Cover the pie plate with the dough, leaving 4 cm of height (reserve some for decoration)

Let it rest for 30 minutes

Drain the wheat, wash and cook in six cups of water for 40 minutes

DRAIN, add milk, salt, lemon zest, one tablespoon grated carrot, and return to heat for 15 minutes

Remove lemon zest and let cool

Mix the ricotta cheese with the remaining grated carrot, three egg yolks (reserve whites), cinnamon, vanilla extract, dates, and fruit

Add the wheat, which should be cold by now, and mix

Beat the egg whites until snowy white

Add to mixture and stir

Assembly

Preheat oven to medium temperature

Filling the cake

Roll out the reserved dough into ropes and place them on top of the pastiera

With a fork, press down the crust edge and bake for 45 minutes

Remove from oven and deself.