2 tubs of ricotta, mixed until smooth with 1 teaspoon lemon essence 100 gr fine sugar and 4 eggs.
I added 2 tablespoons of almond paste to the batter.
Used the rest of a pack of the almond paste mixed until smooth and thick with some milk to cover the bottom of the pie crust. This was the regular kind of pie crust which is used for Apple pies. You can also use the recipe fot pasta frolla or a packaged mix.
Then you pour the filling on top and sprinkle with a handful of chocolate chips. Cover with decorative strips of dough and slivered almonds.
Bake until center test comes out dry but moist. Let cool and dust with powdered sugar.
Best if kept for a few hours in the fridge. Sprinkle with additional powdered sugar before serving.
I used a 9 inch spring form, oven temp 200 * for 2 hrs.
