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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Preparation Time

  Cooking Time - 150 minutes, Preparation Time - 60 minutes

• Source

  All Recipes

| 1. Place wheat berries into a bowl, cover with water, and soak for 3 days, changing water 2 or 3 times per day. Drain and place wheat berries into a saucepan; pour in milk to cover. Stir 3/4 cup confectioners' sugar, orange zest, 1 teaspoon vanilla extract, and a pinch of salt into wheat and milk. Bring to a boil, reduce heat to low, and simmer until wheat berries are tender, about 1 hour. Refrigerate. | 2. Sift flour, 3/4 cup confectioners' sugar, baking powder, and 1 pinch of salt together in a bowl; cut butter into flour mixture, using a pastry cutter, until butter forms small lumps. Make a well in flour mixture and pour 3 beaten eggs into the well; add 1 tablespoon vanilla extract and 1 tablespoon anisette liqueur to eggs. Stir together to make a smooth dough. Refrigerate at least 1 hour. | 3. Move a rack into low position in oven and preheat oven to 350 degrees F (175 degrees C). Generously grease and flour the 8x8-inch cake pans. | 4. Divide dough into fourths; roll each piece out onto a floured work surface to make a thin 12x12-inch dough square. Fit dough into a prepared cake pan. Repeat with remaining dough to make 4 crusts. | 5. Beat ricotta cheese with 12 eggs in a large bowl until mixture is smooth and creamy. Add 1 cup of soaked wheat berries, pineapple preserves, 1 1/2 cup confectioners' sugar, heavy cream, dried mixed fruit, white sugar, 1/4 cup anisette liqueur, 1 tablespoon vanilla extract, and 1 pinch of salt. Stir to combine thoroughly and divide ricotta filling into each crust. | 6. Bake cakes on the bottom rack of the preheated oven for 15 minutes; reduce heat to 225 degrees F (105 degrees C) and bake for 1 hour and 15 minutes. Turn off heat and let cakes cool in the oven with the door open, about 30 minutes. Let cakes cool to room temperature, then chill at least 2 hours (up to overnight). Sprinkle each cake with about 1 1/2 teaspoon confectioners' sugar, or to taste, before slicing. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
wheat berry	3/4	cup		-	-	-	-
milk	2	cups		297.68	23.3264	15.372	15.9576
confectioner sugar	3/4	cup		-	-	-	-
orange	1		zested	2.2312	0.5489999999999999	0.046	0.0106
vanilla extract	1	teaspoon		12.095999999999998	0.5313	0.0025	0.0025
salt	1	pinch		-	-	-	-
purpose flour	2 1/2	cups		-	-	-	-
confectioner sugar	3/4	cup		-	-	-	-
baking powder	1 1/2	teaspoons		3.657	1.9113	0.0	0.0
salt	1	pinch		-	-	-	-
butter	1/2	cup	unsalted	684.0	31.428	21.372	57.6
egg	3		beaten	214.5	1.08	18.84	14.265
vanilla extract	1	tablespoon		12.095999999999998	0.5313	0.0025	0.0025
anisette liqueur	1	tablespoon		-	-	-	-
8x8 disposable aluminum cake pan	4	inch		-	-	-	-
ricotta cheese	3	pounds		2367.755	41.3677	153.2237	176.6291
egg	12			214.5	1.08	18.84	14.265
pineapple preserve	1	jar		-	-	-	-
confectioner sugar	1 1/2	cups		-	-	-	-
heavy whipping cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
fruit	1	cup	chopped mixed	25.08	5.9532	1.0824	0.1716
white sugar	3/4	cup		580.5	149.97	0.0	0.0
anisette liqueur	1/4	cup		-	-	-	-
vanilla extract	1	tablespoon		12.095999999999998	0.5313	0.0025	0.0025
salt	1	pinch		-	-	-	-
confectioner sugar	2	tablespoons		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.