SOFFIONE ABRUZZESE

Directions

For the dough, put the flour in a bowl, break the eggs, and add the sugar and oil. Knead, wrap the mixture with a plastic wrap and let it rest for at least 30 minutes. For the filling, beat the egg yolks with half the sugar. Add the lemon zest and vanilla seeds. Add the ricotta (the ricotta must pass through a sieve) to the mixture. Separately, beat the egg whites until stiff, adding the rest of the sugar in three stages until you get a fluffy, creamy mixture. Combine the two mixtures and add the sifted starch, yeast, and a pinch of salt. Roll out the dough in a round shape like our mold to 2 mm, on the floured surface and place it in the cake form, letting it overflow, after making a cross cut in the center. Fill the mold with the ricotta mixture and then bring the edges of the dough inside. Bake in a preheated oven at 170°C for about 60 minutes. Turn it off and leave it in the oven for another 10 minutes. Sprinkle with powdered sugar and serve!