- ricotta cheese: 500 g
- eggs: 3
- sugar: 150 g
- almonds: 100 g
- shortcrust pastry for the outside
(see almond cake)
Beat the eggs for at least 10 minutes, add the sugar and continue to beat for another 10 minutes. Then add the ricotta, already passed, and mix well until you get a soft cream. Finally, add the peeled, oven-roasted and chopped almonds and the grated peel of a lemon.
Cover a baking pan with part of the shortcrust pastry, pour in the ricotta mixture, cover with strips of the remaining shortcrust pastry, brush with egg yolk and bake at 170° for about 50 minutes.