Traditional EASTER Desserts from Abruzzo (Dolci Pasquali)

As mentioned in my Easter post, here are some photos of our Easter delicacies.

Pizza Dolce - Pan di Spagna - Sponge cake Italian style
Many years ago used as a wedding cake, this cake is similar to a sponge cake cut crosswise into three or four discs soaked in rum,  liqueur and espresso coffee.  It is composed of three layers of different creams, a chocolate, an almond and a vanilla.  The surface is spread with white powdered sugar.

Pastoni or Small fiadoncini

Half-moon shaped baked cheese pies filled with sweetened ricotta and basket cheese coarsely grated.

Fiadone
Cheese pie made with three different types of semi-dry (mild and sharp) cheeses.

Dough for Fiadone

1 pound flour
5 eggs
1/2 cup sugar
1/2 cup olive oil
1/2 cup milk
1 teaspoon baking powder

Filling for Fiadone

1 1/2 pounds of grated, semi-dry cheeses (ranging from mild to sharp)
7 eggs
1 teaspoon baking powder
Black pepper to taste

Work together the ingredients for the dough.
Knead until dough is soft and smooth. Let the dough rest.
Prepare the filling. Mix all the ingredients for the filling, stirring vigorously.
Roll dough into a circle. 
Grease pan with butter and line with dough.  Pour the filling into the lined pan and fold the excess dough around the edges inside the pan.
Bake at 350 degrees for one hour.