This is the most delicious cake I have ever eaten. If you have puff pastry, run and prepare it!

The no-bake cake offers all the delicious flavor of the famous Neapolitan dessert! A simple recipe to make without an oven, based on cookies, wheat and ricotta!

However, you will understand that nowadays, with the heat of the days, having the oven on for so long is too much even for me, who is not afraid of high temperatures, not even in summer.

Ingredients:

For the base:

• 200 g dry biscuits
• 80 grams of butter
• 1 spoon of sugar

Decorate:

• 250 g cooked wheat
• 50 grams of milk
• 20 grams of butter
• 300 ricotta
• 150 gr) Sugar
• 100 ml fresh liquid cream
• 8 g gelatin sheets
• try orange blossom water
• 1 vanilla pod
• 1 pinch of ground cinnamon
• 100 g candied orange (cut into cubes)
• to taste Lemon zest (grated)

Preparing the cake without baking:

1. Sift the ricotta, mix it with the sugar and let it rest in the refrigerator.
2. Prepare the base. Using a blender, crush the cookies until they become powder, then add the sugar and lemon zest.
3. Melt the butter and add it to the cookies.
4. Line the bottom and sides of a 22cm cake tin with butter-soaked biscuits and set aside in the refrigerator.
5. Prepare the filling. Place the wheat, milk and butter in a saucepan.
6. Cook, stirring constantly, until thickened, then turn off the heat and let cool completely.
7. Add the cooled cream of wheat, vanilla, cinnamon,
   the lemon zest, the candied orange cut into cubes and finally one or two tablespoons of orange blossom water
   (or the traditional bottle).
8. Rehydrate the gelatin sheets in 40 g of cold water for about 5 minutes.
9. Slightly heat 10 g of liquid cream, remove from heat and dissolve the squeezed gelatin. Let it cool a little.
10. Beat the rest of the cream with the mixer (be careful not to over-beat, otherwise you will end up with butter,
    which is delicious, but not welcome here!) and mix gently in the ricotta.
11. Finally, quickly add the previously dissolved gelatin.
12. Pour the cream over the biscuit base, smooth it well and set aside in the refrigerator for about 12 hours.
13. Before serving, dust lightly with dark cocoa, creating the classic diamond grid.
14. To do this, use toothpicks or spaghetti arranged in the form of a device.
15. Cut the slices directly into the mold, warming the mold slightly with the heat of your hands.