With Wilden.herbals and Marcello Rapisardi
Marcello and Francesca opened their pastry shop, taking over an old shop window in the neighborhood in Piazzale Bacone in Milan. Entering their shop you can breathe an air of novelty, typical of true dreamers. At Marcello (the master pastry chef) and Francesca (the pastry chef) you can breathe the research, the classic and the love of sweets. It’s like giving you a long hug.
With Wilden.herbals teas, Marcello wanted to explore the multifaceted universe of herbs and this is one of his recipes.
Ingredients for the shortcrust:
- 500 g butter
- 1 kg flour
- 2 g vanilla bean
- 3 g lemon peel
- 8 g salt
- 200 g whole eggs
- 500 g powdered sugar
Knead the ingredients to form a shortcrust. Leave to rest in the refrigerator for 3 hours before using.
- 600 g shortcrust
- 500 g wheat
- 600 g sugar
- 500 g ricotta cheese
- 150 g cubed candied fruit
- 350 g eggs
- 60 g egg yolks
- 5 Remedium n.2 – Boost teabags
In the evening, prepare Remedium nr. 2, Boost (4 tea bags) as per instructions; it will be used the next day to cook. In the meantime, soak the wheat. The next day, cook the wheat into the infused water. Refine sugar with one Boost tea bag, blending them in a mixer. Combine the wheat that has been previously drained and cooled with the ricotta cheese. Whish the eggs and add them to the mixture. Then, mix in the refined sugar and the candied fruit. Roll out the shortcrust in a thin layer and lay in a baking tin and pour in the mixture. With the leftover dough, cut some stripes to cover the cake. Bake in the oven at 190°C for 25-30 minutes.