Ingredients:
Batter
250 g all purpose flour, 100 g butter, 200 g sugar, 2 whole eggs, grated peel of 1 lemon, pinch of salt, 1 envelope baking powder.
Filling
500 g ricotta cheese, 2 egg yolks, raisins, pine nuts, 1 liqueur glass of liqueur,  sugar to taste.
To prepare: Beat the yolks with the sugar, then add the salt, melted butter, grated lemon peel, flour and baking powder and, finally, fold in the egg whites beaten to stiff peaks. Refrigerate the mixture while preparing the filling. Work the ricotta with a fork, add the yolks, raisins, pine nuts and liqueur and, if desired, the sugar. First spread the pasta into a greased cake pan and top with the filling. Bake at 180°C for approx. 1 hour.
Recommended wine:
Prosecco Doc Extra Dry