Ingredients

For the dough:

• 180 g coarse meal
• 120 g. Butter
• 60 g. powdered sugar
• 1 dl. sour cream milk
• 2 egg yolks
• baking powder or baking

For the filling:

• 120 g. powdered sugar
• 30 g. sugar to the vanilla
• 3 egg yolks
• 600 g. curd (ricotta)
• 2 dl. sour cream milk
• 40 g. raisins
• grated lemon rind
• 2 egg whites

Method

Other: 30 g. of sweet crumbs, 3 egg whites, 90 g. powdered sugar, apricot or currants jam. Mix and work the flour, butter, sugar, sour cream, egg yolks and a pinch of baking soda or a bag of baking powder, and let the dough rest. Then extend it to cover the bottom of a mold, click in several places with a fork and bake until it is half done.Then, to make the filling, mix powdered sugar, vanilla sugar and egg yolks, add the crushed curd, cream milk, raisins, grated rind of the lemon, and finally proceed with care, two beaten egg whites to peaks.Then sprinkle the dough with sweet crumbs (eg biscuit crumbs), spread over the filling, in a uniform manner, and bake the cake over medium heat. Meanwhile, beat the remaining peaks of egg whites, add powdered sugar, and with a sleeve pastry, decorate the surface of this cake when almost ready, forming a grid of merengue. Put back in oven until golden brown. Finally, put jam between the squares of the grid merengue. When slightly cool, cut with a sharp knife dipped in hot water.