First prepare the shortcrust pastry: put the whole wheat flour in a bowl, the icing cane sugar (if you don't have it, simply chop it with a good mixer of the normal cane sugar), lemon peel, yeast and ecannella and mix.
Add the butter in pieces and start to knead.
Once obtained a sandy compound, add milk and egg and knead until obtaining a homogeneous dough: wrap it with plastic wrap and let it rest in the fridge for at least 30 minutes.
In the meantime, prepare the ricotta cream: if you use coarse ricotta, I advise you to sift it before proceeding.
Simply mix it well with sugar and lemon peel.
Take the pastry loaf again, cut it in half and roll it out on a floured work surface.
Cover the parchment-lined mold with the pastry sheet.
Stuffed with ricotta cream, then add a layer of jam.
Crumble the remaining pastry with your hands and use it to cover the filling.
Cook for about 40 minutes in a preheated static oven at 180 ° C.
The crumbled wholemeal is ready, let it cool, sprinkle with icing sugar and serve.
This recipe has already been read 132 times!