*I use salted butter, but if you use unsalted then add ¼ teaspoon of salt.
FILLING
¼-½cupstrawberry jam(80-160 grams)
1cupricotta cheese(250 grams)
2½tablespoonspowdered/icing sugar
EXTRAS
1-2tablespoonsmilk (for brushing the dough)
2-3tablespoonspowdered/icing sugar (for dusting)
Instructions
The dough for this cake can be made 3 ways, using your stand up mixer with the flat beaters, a food processor or even by hand.
FOR THE DOUGH
Whisk together the flour, sugar, baking powder and salt add the softened butter and mix, pulse or stir to form coarse crumbs.
Add the egg and mix, pulse or stir until almost combined. Move the dough to a lightly floured flat surface and knead gently to form a compact dough ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes.
Pre-heat the oven to 350F (180C). Lightly grease and flour an 8 inch pie plate.
Divide the dough in half* and roll one half into a circle 1/8 inch thick, place in the prepared pie pan, (don't worry if it breaks just press it together to fit in the pan with your fingers), prick the bottom of the dough with a fork, spread with a layer of jam, thin or thicker as you prefer, refrigerate.
While the base in chilling, in a small bowl beat together the ricotta and powdered sugar until creamy.
Remove the dough from the fridge, and spread the ricotta on top of the jam, refrigerate.Roll the remaining dough into a circle a bit thicker than 1/8 inch, place on top of the ricotta and seal the edges, brush with a milk. Bake for approximately 30-35 minutes or until golden.
Let the cake cool completely then dust with powdered sugar before serving. Enjoy!
*The remaining half refrigerate until ready to use.
Notes
If you have left over dough it can either be frozen for later use or make twists or cookies and bake until golden.To make your own Pastry flour, for every cup of all purpose remove 2 tablespoons and substitute with 2 tablespoons of cornstarch, sift together to remove any lumps.