How to cook Pasqualina Cake :
Sift the flour and mix in a bowl with 5 tablespoons of olive oil, a little salt and water to make dough is elastic and smooth. Derived from mixing 10 balls (2 of which the largest) and let them rest wrapped in transparent film for about 1 hour. Wash the beets, cut into strips and cook in a pan with 2 tablespoons of olive oil until they are softened, then add the chopped marjoram. In a bowl, mix the ricotta (the curd or prescinseua for those who can find it), add the beets, half of the Parmesan cheese, salt and pepper and mix well. Roll out one of the biggest balls with a rolling pin into a thin sheet (almost transparent). Put the first sheet inside a mold from 26-28 cm lightly oiled. Brush with oil and proceed in the same way with four portions of pasta spread, grease and gently overlap, but without greasing the fifth sheet, on which is situated the mixture of herbs and ricotta. 6 Prepare the filling dimples put a bit of butter in each and sgusciatevi gently inside the eggs, then cover with Parmesan cheese, salt and pepper. Cover with the remaining pastry, leaving for last the larger, more anointing before each puff sits atop another and ending with the largest one, which will close the whole. To facilitate the leavening of the cake layers pasqualina, you can blow air between the dough and the other with a straw. Cook the pasqualina in preheated oven at 180 degrees for about 45-50'. 
Ingredients for Pasqualina Cake cooking recipe :
- Flour : 600 gr
- Extra Virgin Olive Oil : 100 gr
- Eggs : 6
- Ricotta : 500 gr
- Beet : 800 gr
- Parmigiano : 80 gr
- Butter : 50 gr
- Marjoram : 1 sprig
- Salt : to taste
- Pepper : to taste
Serves : 6 people
Time required : 150 min
Capacity : Pizzas and Quiches
Difficulty : 4/5
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