Italian Easter Cake “ Pastiera Napoletana”

• 180 g butter, at room temperature
• 200 g flour, double 00
• 70 g powdered sugar
• 50 g white almond extract
• 50 g eggs
• 1 pinch salt
• 1/2 g netural vanilla powder
• Ingredients for the inside dough
• 200 g ricotta cheese (variety of Italian cheese similar to cottage cheese )
• 100 g powdered sugar
• 200 g eggs
• 200 g corn, for pastiera already done
• 150 g candied orange, small cube
• cinnamon
• orange flower water
• vanilla essence

1. For Pasta Frolla.
2. Put together tender butter, sugar, salt melted in a water spoon, almond and the eggs. combine everything and then add flour and vanilla just a little bit. Put in your fridge for 10-12 hours.
3. For the dough inside: put ricotta together with powdered sugar and eggs and just a little bit of essences, prepared corn, and candied orange.
4. Finally, lay your Pasta Frolla and put in muffin molde (the big one). Then put the dough inside and over with a little bit of pasta frolla. Stendete quindi la pasta frolla e mettetela nelle formine (ne verranno almeno 6). Put in oven for 20 minutes at 180u0b0C Dish out with powdered sugar.
5. We prepare this plate gifting to friends with this basket.

butter, flour, powdered sugar, white almond, eggs, salt, vanilla powder, ingredients, ricotta cheese, powdered sugar, eggs, corn, candied orange, cinnamon, orange flower, vanilla

Taken from www.food.com/recipe/italian-easter-cake-pastiera-napoletana-292088 (may not work)