Ingredients for a 28 cm diameter cake:
For the cantucci biscuit base:
• 500 g plain flour
• 300 g sugar
• 150 g unpeeled almonds
• 3 eggs
• 3 egg yolks
• 50 g of butter
• 1/2 sachet of yeast
For the vinsanto custard:
• 3 eggs
• 250 g mascarpone cheese
• 250 g ricotta cheese
• 120 g sugar
• 1 spoonful of sugar
• half a small glass of vinsanto dessert wine (homemade)
First of all, I made the dough for the cantucci, as follows: make a well in the flour and put the eggs and two egg yolks, sugar, yeast, melted butter and pinch of salt into it. Knead the dough and then add the almonds.
I took some dough and made a little 10 x 5 cm loaf from it to make the cantucci. I then baked them in a static oven for 15-20 minutes at 175 °C. I left them to cool and then cut them and put them back into the oven to toast for another 7-8 minutes.
I used the rest of the dough to make the base for my cake. I then took a 28 cm round mould, which I greased and covered with oven paper, and poured the cantucci biscuit mixture into it, making sure it is nice and even.
After that, I made the vinsanto custard: beat the egg yolks with the sugar, add the ricotta cheese and mix well, then the mascarpone cheese, flour, grated lime peel, vinsanto dessert wine and stir. Lastly, add the stiffly beaten egg whites, stirring all the while from the bottom upwards. Pour the custard over the cantucci biscuit base and cook in a static oven at 180 °C for 30-35 minutes.
Remove from the oven and leave to cool. Serve a slice of this cake accompanied by a few cantucci biscuits, a glass of vinsanto wine and persimmon and vanilla compote (homemade).