Summary

Ingredients

For the dough:

• 150 g butter
• 1 pinch (s) salt
• 300 grams flour
• 50 ml water

For painting:

• 3 tablespoon apricot jam

For covering:

• 5 egg (s), separated
• 300 g suar
• 500 g layer cheese
• 500 g mascarpone
• 250 g ricotta
• 1 lemon (s), add the juice from it
• 2 tablespoon amaretto, optional
• 100 g cornstarch

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Instructions

1. Beat the butter with salt until frothy. (If you like it sweeter, beat it with 75 g of sugar. The cake is sweet enough for me without sugar in the batter.) Gradually stir in the flour and water. Then knead the soft dough together with your hands.
2. Roll out 2/3 of the dough and line the bottom and edge of the greased springform pan with it. Brush with the jam.
3. Roll out the remaining dough to the size of the springform pan and place on top, pressing the edges lightly.
4. Beat the egg yolks with sugar until thick and creamy, gradually stir in the layered cheese, mascarpone and ricotta. Then add the lemon juice and the amaretto and sieve in the cornstarch. Mix to a smooth mass. Beat the egg whites until stiff and carefully fold in the egg whites. Put the mixture on the dough.
5. Bake at 180 ° C for 35 - 40 minutes.
6. Then take it out and cut about 2 cm deep all around from the side. Put back in the oven after 10 minutes and bake for another 20-25 minutes.