Vatrushka

Collect the candied fruit in a bowl; cover it with rum and keep it to macerate.

Aside, set up a working 3 egg yolks with the caster sugar.

Obtained a cream smooth and uniform, add the butter; dilute the mixture, a little at a time, with 1 egg white, beaten egg whites with a pinch of salt.

Sprinkle on the flour mixture in handfuls and mix.

Form the dough into a ball; close it in a towel and put it to rest for a couple of hours.

After this time, flatten the dough and roll out the dough onto the bottom and sides of a baking sheet, about 24 cm in diameter, greased with butter.

Riddled on the bottom, cut away excess dough and pass it in a hot oven, for about 10 minutes.

Meanwhile set up a cream, working with ricotta icing sugar.

Mix in candied fruit with its marinade, the rest of the beaten eggs and vanilla.

Pour the mixture into the crust and Golden livellatene now the surface; using the scraps of dough set aside earlier, go into strips to fit to grate on the cake.

Polish the entire surface of the cake with beaten egg and pass the Pan in a preheated oven at 200 degrees, for 40 minutes.