Recipe: Neapolitan Easter cake with wheat step by step with pictures | Handy.Recipes

Neapolitan Easter cake with wheat

Cooked Neapolitan Easter cake with wheat

Nutritional Value

Pastiera Napoletana. The biggest spring holiday in Italy is Easter, the pinnacle of the Catholic liturgical year. The Italians prepare a lot of different dishes for this day. The tables are overflowing with an abundance of pastries. Today I will show you one of the most delicious Easter cakes - with wheat and ricotta.

Author of the recipe

Ingredients for Neapolitan Wheat Easter cake:

  • Wheat flour / Flour - 250 g
  • Butter (100g - for dough and 15g for stuffing) - 115 g
  • sugar (100g - for dough, 200g - for stuffing) - 300 g
  • Chicken egg (1 egg + 1 yolk in the dough and 2 eggs + 1 yolk in the filling) - 5 units
  • Wheat (boiled) - 210 g
  • Milk - 100 ml
  • Lemon peel (from one lemon)
  • Ricotta - 350 g
  • Vanillin
  • Candied fruits (or raisins, if desired)

How to cook Neapolitan Easter cake with wheat step by step with photos

Just in case, a reminder of how to make tender, fresh ricotta for this pie. In the morning, put a carton of kefir in the freezer (you will need 750 ml of kefir to get 350 grams of ricotta). In the evening take out the frozen kefir, remove the wrapping and put the frozen kefir on a colander. Leave it at room temperature overnight. In the morning you will have the most delicate sweetened curd. You can use the whey instead of milk or water in any baked goods.

In Italy they sell ricotta and even prepared wheat for such a pie, while we have to prepare the filling ourselves. You can only use special, unprocessed wheat. You can buy it in stores "Sprouting Wheat". Soak it for 24 hours before cooking. You only need 70g of dried wheat in order to get 210g of boiled wheat. After 24 hours, the wheat will have sprouted. It is believed that such wheat increases the immune system and contains a lot of vitamins. The recipe suggests simply boiling the wheat grains. I still insist that it's better to soak it. It's healthier and the wheat will boil faster. So, after a day, drain the water from the wheat and boil it for at least an hour until it is soft. I boiled it for about 40 minutes. It seemed to me enough, but in the pie the wheat grains were still a bit hard. Looking ahead, I will say that this did not prevent us from eating the pie the same day, but I still recommend boiling the wheat longer. It is better to do it the day before and store the boiled wheat with a little water in a tightly closed container so that it does not dry out.

Make a dough of flour, 100 grams of sugar, 100 grams of butter, an egg and an egg yolk. Wrap in clingfilm and place in fridge for half an hour or more.

Drain the boiled wheat grains in a colander, put into a pan, add 100 ml of milk, 15 g of butter and the zest of a lemon. Cook over a gentle heat under a lid until the milk has been absorbed by the wheat. Let it cool .

While the wheat is cooling, take the dough out of the refrigerator, roll two-thirds of it into a sheet and place it in a mold. Leave one-third and the scraps of dough for decoration

Mix the ricotta, wheat, 2 eggs, 1 egg yolk, 200 grams of sugar (you can reduce it by 50-100 grams), vanilla and optionally candied nuts. I added some dark raisins

Put the filling on the dough, decorate with strips of dough and brush with egg yolk. Bake for 1 hour at 170 degrees. Cool, sprinkle with powdered sugar. Do not cut while the pie is warm!

Nutritional Value:

Whole Dish:
4867.2 Calories
121.5 g
187.7 g
675 g
302.3 Calories
7.5 g
11.7 g
41.9 g

Flour, Sugar, Butter, Egg, Milk, Vanilla, Baking, Ricotta, Lemon Cheddar, Cottage cheese, Wheat, Cakes, Pastry, Candied

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