Making My mum’s recipe for Pastiera – a grain based sweetcake for Easter – these are part 2 and 3 : not linked. Part 2 : pasta frolla dough ( the outside crust ) ; part 3 : we mix all the previous ingredients ( ricotta and sugar, the boiled grain cream – remember the cream must be COLD or will ruin ALL sad 😢 – + 2 vanillin bags and a fruity scent minibottle + 10 eggs (3 yolk + 7 full eggs) . Then we are ready for the final part – hopefully – slicing and baking the cake 🎂🎂🎂🎂 Remember part 1 and 2 can be made separately and a day earlier!
