ingredients
For the dough:
300 g of flour
1 teaspoon of yeast
200 g of butter
1 pinch of salt
100 g of sugar
3 egg yolks
4 tablespoons sour cream
For the stuffing:
400 g of ricotta
1 egg
100 g of sugar
1 teaspoon vanilla sugar (or vanilla extract)
For the meringue
3 egg whites
150 g of sugarMix the flour, yeast and butter in a bowl. Then knead with your hands until you obtain a crumbly mixture.
Add salt, sugar, eggs and sour cream.
Cut the dough in half, wrap it in plastic and freeze it for 20 minutes.
For the filling: mix the ricotta, egg, sugar and vanilla until you obtain a smooth and homogeneous cream.
Separately, whip the egg whites and gradually add the sugar.
Line the bottom of a cake pan with half the dough, flattening it with your hands to create an even layer.
Then fill with the ricotta and meringue mixture.
Now grate the second half of the dough to create a crumbly surface.
Bake at 160° for 40-45 minutes.
Decorate the brushing with condensed milk and coconut flowers.

For decoration:
100 g of condensed milk
Coconut