Step 10
Now cut out the second sheet of dough to create a circle the size of the surface of the cake 10.
Step 11
Place the disk on top as a cover, being careful not to press near the eggs. At this point, fold the edges of the first sheet inward and press them together to create a decoration 11.
Step 12
Brush the surface of the cake with a beaten egg yolk and a drop of milk, then use a long skewer to prick the surface of the dough in the center and around the edges to allow the steam generated during baking to escape 12.
Step 13
Place the Easter cake in the lower part of the oven and bake in static mode at 200 ° C for about 40 minutes, then lower the temperature to 180 ° C and continue for another 10-15 minutes or until the surface is golden brown 13.
Step 14
Let the cake cool for at least an hour, then turn it out onto a serving platter and let it rest for at least 6 hours: this way it will set and be easier to cut. Serve the Easter cake by cutting it into slices to reveal the surprise effect of the filling 14.
Advise
If you wish, you can replace the spinach with fresh beets, radicchio or wild herbs, as in the Ventimiglia version.
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