Vatrushka

Preparation

1. STEP 1 OF 11

   Gather the candied fruit in a bowl; cover it with rum and let it marinate

2. STEP 2 OF 11

   Separately, prepare a dough by working 3 egg yolks with the granulated sugar

3. STEP 3 OF 11

   Once a smooth and uniform cream is obtained, incorporate the butter; gradually mix the preparation with 1 egg white beaten stiff with a pinch of salt

4. STEP 4 OF 11

   Sprinkle the flour over the mixture by handfuls and stir

5. STEP 5 OF 11

   Form a ball from the dough; wrap it in a towel and let it rest for a couple of hours

6. STEP 6 OF 11

   After this time, roll out the dough and spread it on the bottom and sides of a circular baking pan about 24 cm in diameter, greased with butter

7. STEP 7 OF 11

   Prick the bottom, cut away the excess dough, and bake everything in a hot oven for about ten minutes

8. STEP 8 OF 11

   Meanwhile, prepare a cream by working the ricotta with the powdered sugar

9. STEP 9 OF 11

   Mix in the candied fruit with its marinade, the remaining beaten eggs, and the vanilla

10. STEP 10 OF 11

    Pour the preparation into the now golden crust and level the surface; using the previously set aside dough scraps, make strips to arrange in a lattice on the cake

11. STEP 11 OF 11

    Glaze the entire surface of the cake with beaten egg and place the pan in a preheated oven at 200 degrees

Suggestions

• Bowl

• Spoon

• Pot

Analysis

Macronutrients (100 gr)