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Easy
This cake will turn out very similar in taste to the ricotta pudding described in recipe 663, but much more refined. It is the cake traditionally served at peasant weddings in Romagna, and is superior to many of the prettified desserts prepared by professional pastry chefs.
This dessert is prepared like the pudding described in recipe 663. But it is a good idea to pass through a wire strainer the mixture you have made by grinding the almonds with an egg white in a mortar. Generously grease a baking dish with lard and line it with a sheet of “crazy dough”. Then pour in the mixture, maki