The Neapolitan pastiera is a typical cake of Naples. A real treat during Easter. Ingredients for 14 servings: For the pastry: - 450 g of pastry - 2 whole eggs + 1 egg - 190 g soft butter into small pieces - 120 g sugar - 1 lemon zest - 2 teaspoons baking powder For the cream: - 500 g cooked corn - 300 g sugar - 6 eggs - 500 g ricotta cheese - 50 g candied citron (if you like) - 1 vial of orange blossom aroma PREPARATION Prepare the pastry: the pastry and pour the ingredients into a heap working with your hands until mixture is smooth and homogeneous.
Make the dough rest 30 minutes in the refrigerator wrapped in foil. Meanwhile prepare the stuffing of pastiera: Separate the yolks from the album in two different bowls. With the electric whisk beat the egg whites until stiff. Combine egg yolks and sugar until mounts frothy and light. Combine the ricotta and blend, add the phial of orange blossom aroma, the cooked corn, candied citron and mix thoroughly.
Finally incorporate the egg whites and mix gently with a wooden spoon from the top down. Grease and flour a springform pan with a diameter of 30 cm. Coating the mold with 2 / 3 of pastry, raising the edges of 3-4 cm. Pour the cream prepared with the remaining pastry and cut strips to form the classic decorative lattice.
Cook the pastiera Neapolitan oven pre-heated to 180 ° C for 50 minutes. Make it cool, transforms the cake, sprinkle with icing sugar and serve. 
Make the dough rest 30 minutes in the refrigerator wrapped in foil. Meanwhile prepare the stuffing of pastiera: Separate the yolks from the album in two different bowls. With the electric whisk beat the egg whites until stiff. Combine egg yolks and sugar until mounts frothy and light. Combine the ricotta and blend, add the phial of orange blossom aroma, the cooked corn, candied citron and mix thoroughly.
Finally incorporate the egg whites and mix gently with a wooden spoon from the top down. Grease and flour a springform pan with a diameter of 30 cm. Coating the mold with 2 / 3 of pastry, raising the edges of 3-4 cm. Pour the cream prepared with the remaining pastry and cut strips to form the classic decorative lattice.
Cook the pastiera Neapolitan oven pre-heated to 180 ° C for 50 minutes. Make it cool, transforms the cake, sprinkle with icing sugar and serve.
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