Doses and ingredients

shortcrust pastry
– 250 g Gluten-Free Leavened Cake Mix “Il Pane di Anna”
– 100 g sugar
– 100 g butter
– 1 whole egg
– half a sachet of dry yeast

Filling
– 2 packs of ricotta
– 150 g of sugar
– 1 whole egg

Procedure:

Place the flour, sugar, melted butter, baking powder, and egg in a bowl. Mix quickly until the dough is smooth and compact. Roll out the resulting dough on baking paper to cover the bottom and sides of a cake pan, reserving a little dough for the finishing touches and decorations.
Meanwhile, prepare the filling by mixing together the ricotta, sugar, and egg. Spread it over the previously prepared crust and crumbling the reserved shortcrust pastry over the top.
Place in a preheated oven at 180°C for approximately 20 minutes.

GOOD WORK AND ENJOY YOUR MEAL!

LUCA