Ingredients
For the dough:
150 g butter
1 pinch(s) of salt
300 g flour
50 ml water
For spreading:
3 tbsp apricot jam
For the topping:
5 egg(s), separated
300 g sugar
500 g layered cheese
500 g mascarpone
250 g ricotta
1 lemon(s), the juice from it
2 tbsp amaretto, optionally
100 g cornstarch
preparation
Beat the butter with salt until fluffy. (If you like it sweeter, beat it with 75 g sugar until fluffy. The cake is sweet enough for me without sugar in the dough.) Gradually stir in the flour and water. Then knead the soft dough together with your hands.
Roll out 2/3 of the dough and line the bottom and edge of the greased springform pan with it. Spread with the jam.
Roll out the remaining dough to the size of the springform pan base and place it on top, pressing the edges lightly.
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