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Ingredients for the pastry cake diameter 22 cm

300 g mix of natural flours for Mulino Marello tarts and biscuits 

100 g butter

100 g sugar

2 medium eggs

half a sweets bag

Ingredients for the filling

250 g ricotta

2 tablespoons granulated sugar

6 soft apricots

Procedure

Pour the sugar, flour, yeast into a large bowl and mix with a fork.

Add the soft butter at room temperature and the eggs. Knead with your hands, crumbling the dough. In another bowl, mix the ricotta and sugar well.

Take a 22cm cake tin and line it with wet and squeezed baking paper so that it adheres well to the mould. Crumble two thirds of the pastry onto the base and flatten it lightly with your fingers to cover the bottom. Pour the ricotta cream in the center, over the base, spreading with a spoon.

Add the apricots cut into small pieces. Cover the filling with the remaining part of the pastry, crumbling with your hands until the filling is covered. Bake in a preheated oven at 180 degrees for about 35 minutes or until you see your cake golden on the surface.

Once cooked, let it cool completely and serve with a sprinkling of icing sugar.

I recommend

It is best to store this dessert in the refrigerator.

Variant

With crumbled fruit you can indulge yourself and use the fruit you have at home. Excellent with strawberries, berries and ripe peaches. Add chopped dried fruit or chocolate chips for a richer version.