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Neapolitan Easter Cake
Author/Submitted by:
Servings: 6
Categories:
Cakes
/
Chocolate
/
Desserts
Ingredients:
Pasta Frolla 2
c
Unbleached flour 1/2
c
Plus 1 T sugar 7
tb
Unsalted soft butter 3
tb
Vegetable shortening 3
ea
Egg yolks 1
ea
Whole egg 1
tb
Grated lemon or orange rind
- 1/4 tsp cinnamon
Filling 1/2
c
Long-grain rice 2
ea
Square baking chocolate 1
lb
Ricotta 1 1/2
c
Sugar 3
md
Egg yolks at room temp 1
tb
Candied citron 1
ea
Lemon rind, grated 1/4
c
Rum -or- 1
t
Vanilla 2
ea
Egg whites at room temp
Directions:
Pasta Frolla: Sift the flour and make it into a mound on your
counter or pastry board. Add the sugar and turn the mound into a
crater. Add the soft butter and the shortening in small dabs. Lightly
beat the egg yolks and the whole egg and add them to the center of
the crater. Start beating the egg more thoroughly with a fork, around
and around the center, picking up flour, butter, and shortening as
you beat. Continue until the flour, shortening, butter and egg are
all well mixed. Add the grated rind, put aside the fork, and work
with your hands until everything begins to stick together and form a
buttery, soft dough. It is very like cookie dough and should not be
handled excessively. Shape it into a ball, wrap it in plastic wrap,
and chill it for at least a half an hour. Filling: Cook the rice,
rinse it with cold water in a colander, and set it aside to cool.
Melt the chocolate in a small double boiler and cool. Preheat the
oven to 350 degrees Put the ricotta in a large bowl and beat it with
an eggbeater until smooth. Add 1 c of the sugar and stir in the egg
yolks, one by one, mixing after each addition until well blended. Add
the citron, cinnamon, lemon rind, chocolate, and run (or vanilla). In
a separate bowl, whip the 2 egg whites with the last of the sugar
until stiff and fold them into the egg-ricotta mixture. Lastly, fold
in the cooked rice. Break off about 2/3 piece of the pasta frolla,
roll it into a round, and place it in the bottom of a buttered 10- or
12- inch ckae or spring-form pan. Spread it out carefully along the
bottom of the pan, pushing with your fingers, and up the sides about
1 1/2 inches. Pour in the beaten ricotta mixture. Flour the counter,
roll out the remaining dough until it is about 1/2 inch thick, cut
into 1/2-inch strips with a pastry cutter or knife, and place them
lattice fashion on top of the pastiera. Brush with a bit of slightly
beaten egg white (one left over from the pasta frolla). Bake one
hour, or until the lattice of the pasta frolla is nicely toasted and
cooked through. Coll before serving. From _The Romagnolis' Table_;
Margaret & G. Franco Romagnoli; Little, Brown and Company Pub. Makes
6 servings Posted by Terri Woltmon
Submitted By SHARON STEVENS On 04-12-95 (1957)
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