Babbaiola pie: the Neapolitan dessert of ricotta and lemon, creamy and delicious!

INGREDIENTS
For the shortcrust:
500g (4 cups) of All-purpose flour
200g (1 cup) of Butter
250g (1 1/4 cups) of Sugar
5g of Salt
2 Eggs
Vanilla extract
8g (1/2 tbsp) of Baking powder
Lemon (zest)

For the cream:
500ml (2 cups) of Milk
70ml (1/4 cup) of Whipping cream
Vanilla extract
1 Lemon (peel)
50g (1/2 cup) of Cornstarch
2 Egg yolks
1 Egg
a pinch of Salt
60ml (1/4 cup) of Lemon (juice)
30g (1/4 cup) of Butter

For the ricotta mix add to the cream:
300g (1 1/4 cups) of the Ricotta
180g (1 cup) of Sugar
1 Egg

Powdered sugar

METHOD
1. In a bowl add the flour and butter and start to knead it with your hands. Add the sugar, salt, eggs, vanilla essence, baking powder, and lemon zest and knead it until the dough is formed. Wrap in cling film and transfer to the fridge for at least 2 hours.
2. In a saucepan pour the milk, whipping cream, and vanilla essence, and heat until boiling. Remove from the heat.
3. In a bowl add the cornstarch, egg yolks, egg, and salt, and whisk. Strain the previously heated mixture over the bowl and whisk all together.
4. Pour the mixture into the saucepan and transfer to the heat. Mix until thickened and remove from the heat.
5. Transfer the cream to the bowl and add the lemon (juice) and butter and whisk all well together. Cover with cling film and let it cool.
6. In another bowl add the ricotta, sugar, and egg and whisk all. Mix it with prepared cream to obtain a creamy mixture.
7. Remove the dough from the fridge and transfer it to the parchment paper. Cut 1/4 of the dough to save for the top part.
8. Cover the dough with another parchment paper and roll it out with the rolling pin to make it 3cm thick.
9. Transfer the rolled pastry to the cake mold (28cm cake mold) and press it with your hands to cover all sides. Remove the unnecessary part of the pastry.
10. Pour the prepared cream and level it up with the spatula. Create the sticks from the saved pastry and arrange them on top.
11. Transfer the cake to the oven and bake at 180°C/360°F for 50 minutes.
12. Unmold the cake after baking and transfer it to the serving plate. Decorate with powdered sugar, cut on slices, and serve.
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