PASTIERA RICOTTA AND ORANGE BLOSSOM CAKE

Ingredientes

SERVES 8 TO 10

For the shortbread pastry

4 cups (500 g) all-purpose flour, plus more for rolling

1 cup (200 g) granulated sugar

Zest of 1 unwaxed lemon

14 tablespoons (200 g) unsalted butter, at room temperature

2 large (38 g) egg yolks

1 pinch salt

For the filling

10½ ounces (300 g) raw wheat, or

1⅓ pounds (600 g) cooked wheat

Scant ½ cup (100 mL) milk

2 tablespoons (30 g) unsalted butter, plus 1 tablespoon (20 g) for greasing the pan

Zest of 1 unwaxed lemon

7 large (133 g) egg yolks, plus 1 large (19 g) egg yolk for finishing (or use a little milk

2 cups (400 g) granulated sugar

1⅓ pounds (600 g) ricotta cheese

2 tablespoons (30 mL) orange blossom water

1½ ounces (40 g) candied citron

1½ ounces (40 g) candied orange

5 large (180 g) egg whites

3 tablespoons (20 g) confectioners' sugar

Instrucciones

For the pastry, combine the flour, granulated sugar, and lemon zest. Add the butter and work the ingredients together using a wooden spoon. Stir in the egg yolks. Add the salt and combine just until you achieve a smooth dough. Press the dough into a disk and chill for 1 hour. For the filling, wash the raw wheat and place it in a saucepan with three times its volume of unsalted water.