Torta Pasqualina, Savory Cake

Roll out the dough and cut out two circles of the diameter of the cake springform pan. Remember the large edge (4 to 5 centimeters) of the lower circle.

Soak the bread in the warm milk for ten minutes.

Drain artichoke hearts well, then cut into slices. Mix the eggs (1) with half of the Parmesan and add to the soaked bread. Add the artichoke hearts and the ricotta and mix well, seasoning.

Spread the dough with the larger circle, form the edge.

Brush the bottom and the edge with melted butter, spread the ricotta filling evenly on top. Using the back of a spoon, press depressions into the filling, brush with melted butter and slide a beaten egg (2) into each one just inside. Sprinkle with the remaining salt, pepper, Parmesan and marjoram. Place the upstanding edge over the filling, brush with water and cover with the smaller circle of dough. Press edge well to smooth. Brush with melted butter, prick a few times with a fork.

Bake the cake on the lowest rack of the oven heated to 200 °C for 50 to 60 minutes. Serve warm or cooled.

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