Neapolitan Easter Pie

Neapolitan Easter Cake - A Holiday Delight

Who doesn't love the rich aromas and texture combinations that transport us to the world of refined tastes? The Easter cake is an emblematic dessert that is never missing from Easter tables. This recipe draws inspiration from Neapolitan tradition, combining a fine tart dough with a delicious cheese filling, making it a perfect choice for the holidays.

Preparation time: 30 minutes
Baking time: 1 hour
Total time: 1 hour and 30 minutes
Servings: 8-10

The ingredients you will use are simple, but each plays an essential role in creating this special dessert. Let's discover them together:

Ingredients for the dough:
- 200 g all-purpose flour (ideal for pastries, ensuring a fine texture)
- ½ teaspoon salt (to balance the sweetness)
- 80 g butter (preferably at room temperature for better incorporation)
- 1 egg (to provide structure)
- 2 tablespoons heavy cream (for added creaminess)

Ingredients for the filling:
- 700 g cream cheese (choose a quality cheese like ricotta or mascarpone)
- 150 ml milk (for a smoother consistency)
- 6 tablespoons semolina (this will thicken the filling)
- 120 g honey (for a naturally sweet and aromatic flavor)
- 100 g candied fruit (cantaloupe or other preferred fruits, which add a pleasant contrast)
- 1 teaspoon vanilla extract (an essential element for flavor)
- 2 tablespoons lemon juice (to add acidity)
- 4 eggs (to bind the ingredients)
- 200 ml cream (for a creamy texture)

Step 1: Preparing the Dough
Start by sifting the flour into a large bowl, forming a well in the center. Add the salt and diced butter. Use your fingers to rub the butter into the flour until the mixture resembles fine sand. Then, add the beaten egg, cream, and gradually add cold water, kneading gently until you obtain a smooth and non-sticky dough. This process takes about 5-7 minutes.

Practical tips:
- Make sure the butter is soft but not melted, to avoid a greasy dough.
- If the dough sticks, you can add a little flour, but avoid excess.

Once you have the dough, wrap it in plastic wrap and refrigerate for at least 30 minutes. This resting time will help the gluten relax, making the dough easier to roll out.

Step 2: Preparing the Filling
Meanwhile, you can prepare the filling. Place the milk in a saucepan over medium heat. When it begins to boil, add the semolina in a rain, constantly whisking to avoid lumps. Cook the mixture for 3-5 minutes until it thickens, then remove from heat.

Add the honey, eggs one at a time (making sure to incorporate them well), cream, vanilla extract, lemon juice, and finally, the cream cheese. Mix well to achieve a smooth composition. Don't forget to add the candied fruit, gently mixing to distribute evenly.

Step 3: Assembling the Cake
Preheat the oven to 160 degrees Celsius. Choose a 20-22 cm baking dish, greasing the bottom and sides with a little oil to prevent sticking.

Remove the dough from the refrigerator and roll it out into a round sheet about 0.3 mm thick. Place the sheet in the baking dish, ensuring it evenly covers the bottom and sides.

Pour the filling mixture over the dough and level it with a spatula. Place the dish in the oven and bake the cake for about an hour or until the filling is firm and slightly golden on top. It is important not to open the oven door in the first 40 minutes to avoid collapsing the dessert.

Step 4: Cooling and Serving
Once the cake is baked, let it cool completely in the dish. You can slice it according to your preference, serving it plain or with a berry sauce on top for a fresh touch.

Personal serving suggestion:
For a truly special experience, serve the cake alongside a glass of sweet wine or herbal tea. The combination will enhance the flavors and turn the dessert into a true feast for the senses.

Nutritional information:
This Neapolitan cake offers a source of protein from cheese and eggs, while the semolina adds complex carbohydrates. Honey is a natural alternative to sugar, also having antioxidant benefits.

Frequently asked questions:
1. Can I use another type of cheese instead of cream cheese?
- Yes, you can experiment with ricotta or mascarpone for a richer variant.

2. How can I store the cake?
- It keeps well in the refrigerator, covered, for 3-4 days. You can also freeze it, but make sure it is well wrapped.

3. What other fruits can I use?
- You can use raisins, dried apricots, or even nuts to vary the texture and flavor.

This Neapolitan Easter cake is more than just a dessert; it is a combination of tradition and innovation, perfect for enjoying with loved ones. Get ready to impress with this simple yet character-filled recipe. Enjoy!