Ricotta and amaretti cake

In a bowl, mix the flour with the yeast, then add the sugar and the butter chopped into chunks, until a grainy mixture forms. Finally, add the egg, then knead quickly to obtain a soft, smooth mixture.

Next, crumble the macaroons, combine all the filling ingredients together and mix into a smooth, soft dough.
Split the dough in half, crumble part of it between your fingers to evenly cover the bottom of a greased and floured 24cm cake tin.

Pour in the filling and cover with the other half of the dough, crumbling it between your fingers.
Bake at 180° for about one hour, then dust the cooled cake with icing sugar.