yesterday I made a pasticciotto cake !! typical in my part!

To make this cake I prepared the shortcrust pastry, with 300 grams of double zero flour, 80 g of sugar, 100 g of butter, 2 whole eggs and a pinch of salt, a generous teaspoon of baking powder, a vial of orange flavor. and a teaspoon of lemon juice.
to make the classic shortcrust pastry or Quickly mix all the ingredients. Until the mixture is elastic and homogeneous, I covered it with cling film and put it in the fridge to rest for about an hour.
in the meantime I have prepared as you can see in the photo above the filling with 500 g of ricotta with 6 or 7 teaspoons of icing sugar.

then I took my shortcrust pastry and spread it out on a baking tray with a fork

I poured the ricotta cream inside and now a layer of about 7 tablespoons of cherry jam on top.

I took the piece that we put aside from the pastry I spread it out and I closed the cake I baked everything at 175 degrees with ventilation for 45 minutes.

here on the photo you can see the final result after the cake has been removed from the oven when it cools add a sprinkling of icing sugar.

I hope you enjoyed this simple but delicious recipe next time