Ricotta and cherry confit pie

1 . Stage

To prepare the dough, cut the butter into cubes (it should not be soft and not too cold), put it into the mixer bowl, add the sugar, vanilla sugar and beat until smooth, about 8-10 minutes. Add the egg, continue beating and add all the flour (I interrupted the process for the photo).

2 . Stage

Reduce the speed of the mixer to medium. Do not whisk too much so as not to overwork the dough. Place the ready dough on clingfilm, wrap and place in the refrigerator for 30-40 minutes. From this dough you can make cookies, baskets.

3 . Stage

Mix ricotta with powdered sugar, add egg, egg white, mix well (I whipped).

4 . Stage

Cover the bottom of the mold (I have 28cm) with baking paper, I also put two strips of cross, to easily remove the cake from the mold. Divide the dough into two unequal parts. Roll out the larger part of the dough in flour on the baking paper, transfer to the mold. Trim off any excess dough.

5 . Stage

Spread the pastry with a fork. Place ricotta on top.

6 . Stage

Flatten out. From the other part of the dough, use cookie cutters to cut any shapes. You can just cut ribbons. Place the dough shapes on the ricotta. Mix the egg yolk with the cream and grease the dough, ricotta (sorry I lost the photo).

7 . Stage

Bake the cake in a heated oven from 170C to 180C for 35-40 minutes until done (watch your oven).

8 . Stage

Cool the finished cake in the form. You can sprinkle it with powdered sugar. The cake can be served warm.