Ingredients: For the short pastry: - 100g peeld and grated almonds - 150g flour - 1 teaspoon baking powder - salt - 100g butter - 2-3 spoons almond liqueur - 1 white of an egg - fat for the baking tin For the Cream: - 600g ricotta - 6 eggs - 180g icing sugar - 2 packets v...

- 350g Ricotta - 250ml water - 180g sugar - juice of 1 lemon - juice of 1 orange Bring to boil the water with the sugar and let this cool down. Add the ricotta and mix it. Add the juice of 1 lemon and 1 orange and let this cool down in the icemachine.